Chill 7-Up, Hawaiian Punch and pineapple just prior to preparing punch.
Mix 7-Up/lemon-lime drink, Hawaiian Punch and pineapple juice together in a large punch bowl.
Add frozen strawberries and stir to break up.
Garnish with orange slices when serving.
Mix all of the ingredients except 7-UP real well (may use blender) and freeze.
When ready to serve, get out of freezer and let partly thaw.
Then add 7-Up to punch and serve.
Serves about 30 people.
Let 1 1/2 quarts of sherbet soften in punch bowl.
Add 7-Up gently.
Do not stir.
Float remaining sherbet in scoopfuls on punch.
Chill fruit juices and 7-Up.
Simmer water, sugar and cinnamon sticks together for 10 minutes.
Set aside for several hours to allow the mixture to develop the cinnamon spiced flavor.
Prior to serving time, remove the cinnamon sticks from the sugar syrup.
In a large punch bowl, combine the sugar syrup, cranberry juice, orange juice, and lemon juice.
Slowly pour in the 7-Up.
Add ice-cubes and garnish with lime slices if desired.
Put the 2 quarts of sherbet in a large punch bowl; let stand at room temperature.
Just before serving when sherbet is soft, add the 7-Up and stir several times.
Makes 50 generous servings.
Combine fruit juices, sugar and mint leaves; chill thoroughly (overnight if desired).
Just before serving, add 7-Up and strawberries.
Pour over large cake of ice in punch bowl.
Float thin slices of lemon or lime if desired.
One recipe serves 65 people.
Chill 7-Up and pineapple juice.
Pour additional 7-Up into ice trays.
Place cherry in each cube.
Freeze cubes.
Combine juices and serve when chilled.
As you serve, add cold 7-Up.
Makes 36 five ounce servings.
Pour Hawaiian Punch into a pitcher or punch bowl.
Slowly pour in chilled 7-Up.
Place a small scoopful of sherbet into each glass.
Slowly pour 7-Up and Hawaiian Punch mixture over sherbet. Makes 2 1/2 quarts or about 16 (6 ounce) servings.
Mix Hi-C or Hawaiian Punch with 7-Up in punch bowl.
Float ice cream in punch.
Make about 1/2 hour before needed.
(Assorted flavors of Hi-C can be used with 7-Up for different punch for each occasion.)
Pour chilled punch into punch bowl.
Add 7-Up and spoon sherbet into punch.
Add 1/2 sherbet at a time.
If desired, prepare and freeze an ice ring or mold with Cherry 7-Up and some sliced citrus.
Slice desired quantities of citrus fruits.
When ready to serve, pour chilled Cherry 7-Up into the punch bowl, add ice or ice ring, sliced fruits, and serve.
Mix punch and 7-Up in punch bowl and float sherbet.
For a decorative touch, freeze additional 7-Up in a heart-shaped mold, filling the mold 2/3 full.
(This allows for expansion of ice.)
A few drops of red food coloring may be added, if desired.
Mix 7-Up and punch.
Add sherbets; refrigerate.
Mix first five ingredients together and freeze.
Fill glasses 2/3 cup full with slush and add 7 Up.
Boil sugar and water for 3 minutes and add remaining ingredients, except 7-Up.
Mix well and freeze.
Thaw 2 hours before using.
Add 2-quarts 7-Up.
Process sugar, water, sherbet, bananas, pineapple juice, orange juice, Hawaiian punch and lemon juice about 1/3 at a time in blender.
Pour into 1 large or several small freezer containers.
Freeze until firm.
Let large container stand at room temperature for 1 hour or smaller containers for 30 minutes or until slushy; do not thaw completely.
Pour into punch bowl.
Add lemon-lime soda to slush mixture just before serving.
Garnish with fresh fruit of choice.
Chill fruit juices and 7-Up.
Prepare 7-Up ice cubes or 7-Up ring.
At serving time, combine cranberry and apple juice in punch bowl.
Slowly pour in chilled 7-Up.
Add \"ice cubes\" or \"ice ring.\" Makes 35 punch cup servings.
Chill fruit juices and 7-Up.
Prepare 7-Up cubes or freeze 7-Up mold.
At serving time, combine cranberry
juice and apple juice in punch bowl.
Slowly pour 7-Up into bowl.
Add frozen cubes or frozen mold.