Combine gelatin, water and sugar; bring to a boil for 1 minute.
Add Kool-Aid, pineapple, punch and strawberries.
Freeze until later.
Remove from freezer 1 hour before serving time. When ready to serve, chop until mixture becomes slushy.
Place in punch bowl.
Add Sprite or 7-Up.
Combine punch, sugar and lemonade in punch bowl.
Just before serving, add Collins and ice.
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.)
In quart measure or medium bowl, stir sugar into lemon juice until dissolved.
Place ice cubes in large punch bowl.
Pour lemon juice-sugar mixture and fruit punch over ice.
Slowly add club soda or ginger ale.
Stir.
If desired, garnish with cherries and orange slices and enjoy.
Yields 3 quarts.
Mix Hawaiian Punch, pineapple juice and sugar.
Pour in a plastic container and freeze.
After frozen, pour in a punch bowl. Pour ginger ale over punch to make a slush and serve.
Mix 1 package strawberry Kool-Aid with water.
Do not make full strength.
Add 1 1/2 cups sugar.
Add Tang and 1/2 cup sugar. Freeze in 2 containers.
Should make enough for 2 bowls of punch. Chill ginger ale and pineapple juice.
Mix all ingredients.
Pour into punch cups with a small candy cane as stirrer.
Put in large punch bowl.
Blend Hawaiian punch, dry lemonade, pineapple juice and 7-Up.
Spoon in sherbet just before serving.
Mix all together and serve. Can make ice ring using punch, orange slices and maraschino cherries.
Mix all ingredients in a punch bowl, floating strawberries on top.
In punch bowl, dissolve flavor crystals in grape juice.
Just before serving, add club soda or water.
Makes about 3 quarts.
Combine ingredients in large container or punch bowl.
In large punch bowl, combine all ingredients and mix well. Add ice cubes and garnish (optional) before serving.
Makes 18 (4 ounce) servings.
Make ice ring.
Chill liquid ingredients. Keep ice cream frozen.
Place ice ring in bottom of punch bowl.
Pour in liquids and scoop ice cream on top.
ne month.
For the Punch:
In a large bowl
Combine apple cider, cranberry-raspberry juice, raspberries, brandy, brown sugar, cinnamon, ginger, cloves and allspice in a 4- to 5-quart Dutch oven; bring to a boil. Reduce heat, cover, and simmer 15 minutes.
Strain punch through a sieve lined with cheesecloth.
To serve, return punch to Dutch oven. Add apple wedges. Cover and heat until boiling.
Pour hot punch into a heatproof bowl or transfer to crockpot. Serve in heatproof cups, floating an apple wedge in each serving.
Rinse the oranges and slice into circles but do NOT peel them.
Peel bananas and slice into circles.
Mix fruit and alcohol in a large bucket- or if you are more grown up - a punch bowl.
Let chill for at least one hour and then add cold punch.
Chill well and stir before serving.
WARNING- the fruit is as potent as the punch! Any fruit you like can be used, fresh or canned. If using canned just dump it in juice and all.
coop slush into a large punch bowl and add 7 Up
In medium saucepan, combine water, sugar and cinnamon sticks to make cinnamon syrup. Heat to boiling over medium heat, stirring occasionally.
Reduce heat and simmer 5 minutes. Remove cinnamon sticks, cover and refrigerate 2 hours.
In a large punch bowl, combine cinnamon syrup, sparkling red juice cocktail, orange juice, lemon juice and soda. Add ice cubes. If desired, garnish punch with additional cinnamon sticks or float fruit-filled ice cubes, orange slices.
Holiday Spice Syrup: Combine the water, sugar, star anise pods, allspice berries, cinnamon sticks and vanilla bean and seeds in a large saucepan and simmer over moderately low heat for 30 minutes. Remove from the heat and let steep for 10 minutes. Strain the syrup and chill.
Combine the red wine and 1 1/4 cup of the holiday spice syrup in a very large punch bowl and let stand at room temperature for 1 hour. Garnish with the pomegranate seeds and kumquat slices and serve over ice.