Combine Hawaiian Fruit Punch, fruit juice concentrates and water.
Pour over ice in a large punch bowl.
Resting bowl on rim of large punch bowl, carefully pour ginger ale down side.
Mix gently with up and down motion.
Trim with fresh fruit slices. Makes 30 servings.
Mix fruit punch drink mix with 2 quarts of water and add 2 cups of sugar.
Add all frozen juices.
Add crushed pineapple and chopped cherrie s.
Mix well or until all ingredients are melted.
Before serving, add 8 quarts of water.
In a large punch bowl put 2 quarts mix, 2 quarts ice, 1/2 liter of ginger ale. Mix well and serve. Makes approximately 4 gallons; enough to serve 100.
In a punch bowl, mix together fruit punch, pineapple juice and ginger ale. Add scoops of sherbet into the punch. Wait for the sherbet to begin melting, approximately 10 minutes, stir gently, and serve.
The frozen fruit punch concentrate, water and ginger ale may be mixed together no more than 3 hours before serving.
Add the sherbet prior to serving and beat for a few minutes with a mixer.
Combine wine and fruit punch concentrate in a blender. Fill the rest of blender with ice; blend until mixture is the consistency of a slushie.
Mix fruit punch with water. Add other ingredients.
Serve in punch bowl.
When ready, add ice and 3 or 4 round slices of orange.
Makes a little more than 1 gallon.
If desired, add more punch or water to taste.
Put frozen fruit punch into a punch bowl and add the sherbet and whole 2 liter of 7 up.
Stir and add ice.
Serve.
Layer pineapple chunks, fruit punch, and orange juice in a blender. Fill the rest of blender with ice. Blend on medium to high speed until ice is crushed and mixture is slushy.
Chill all ingredients.
You can make fruit ice rings with fruit and fruit punch and freeze.
Mix all ingredients, keeping orange juice in concentrated form.
Serve in large punch bowl.
Combine fruit punch, fruit juice concentrates and water.
Pour over ice in punch bowl.
Chill.
At serving time, slowly pour ginger ale down side of punch bowl.
Mix gently.
Float orange and lime slices.
Mix fruit punch, water and strawberry Bullet in large container and freeze.
When frozen, scoop into glass and mix half and half with 7-Up.
Mix fruit punch and lemonade with water according to their directions.
In large container add fruit-ade mixture.
Add ginger ale and serve over ice.
Chill ginger ale until ice crystals form.
Add the frozen fruit punch.
Mix well and enjoy.
Easy to transport and tasty, too.
Drizzle the orange slices with the liqueur and allow to marinate for 30 mins.
Place the oranges in a punch bowl along with the banana and fruit punch. Add the wine and sparkling wine and stir.
Take a pitcher and put equal parts ginger ale and fruit punch.
Chill.
Mix sherbet into pitcher to make a foam at top.
Pour into cups, champagne flutes or glasses and add a scoop of sherbet foam to garnish the top.
-OR-.
Take a bowl and put 2 liters of ginger ale and 2 liters fruit punch.
Chill.
Mix in orange sherbet to taste.
Ladle into cups.
Enjoy!
Mix Jello with boiling water till dissolved.
Mix in all other ingredients except ginger ale.
Take four cups of mixture and put in a 6 Cup ring mold- cover and freeze to make an ice ring.
Chill the rest of the mixture and the ginger ale.
To assemble in punch bowl, unmold ice ring, place in bowl, pour equal amounts of chilled juice mixture and ginger ale over and serve.
This recipe makes about 2 gallons.
Can easily be doubled or tripled.
cup Mott's Fruit Punch Rush in a wide skillet or saucepan
To make punch base:
Mix fruit punch with water and chill. If an ice ring is desired, freeze a portion of this base mixture in a ring jello mold until slushy, 1 to 2 hours.
Remove from freezer and place strawberries in the ring at even intervals. Return to freezer until serving time.
When ready to serve, pour base mixture into punch bowl.
Add ginger ale and softened ice cream.
Stir until the ice cream dissolves.
Unmold ice ring and place gently into center of the punch bowl.
In a colander drain fruit from cans and then put into a 4 quart or larger bowl.
Add fruit punch concentrate, marachino cherries with juice and sliced bananas to bowl of drained fruit.
Add 1 cup water and mix gently.
Spoon about 1/2 cup fruit mixture into 9 oz. plastic cups.
Divide the rest of the juice evenly into all the fruit cups.
Top off the fruit with about 1/4 cup of 7-up soda.
Freeze 3 hours or more.
You can defrost the cups for a few seconds in the microwave to get a more slushy type consistency.
Put fruit punch and ginger ale in refrigerator to chill.
Mix lemonade with water.
Add fruit punch and ginger ale.
Pour over ice cubes in a punch bowl.
Float lemon slices on top.
Makes 16 servings.