Entire recipe will serve approximately 30 people.
Best to half recipe at a time.
Dissolve icebreaker sours into 7 up until completely dissolved.
Add Hawaiian Punch mix, sugar to solution, adding water to dissolve completely.
Freeze in cups or other suitable containers for 1 to 3 hours, stirring solution every half our to prevent settling of solutes.
Mix the Bacardi mix and 7-Up in a large glass punch bowl. Place rounded spoonfuls of pink sherbet on top.
Serve chilled.
In medium size punch bowl, put lemonade.
Do not dilute. Leave as it comes from the can.
Add thawed strawberries and then the ginger ale.
Serve in 6 ounce punch cups.
Mix Kool-Aid by package directions.
Add pineapple juice and Hawaiian Punch.
Freeze about half to slush.
Add bottle of ginger ale when ready to serve.
Makes 2 gallons.
Do not dilute lemonade.
Dissolve jello in boiling water; add sugar, then mix with other liquids.
Chill thoroughly.
Make a frozen mold from some of the punch mix and place in punch bowl when serving.
Combine sherbet and Hawaiian Punch.
Add ginger ale just before serving.
Combine the juices and lemonade.
Put a block of ice in a punch bowl.
Add the juices and club soda.
Serves 35.
Combine sugar, mint leaves and boiling water; let stand 5 minutes.
Add raspberries and lemonade; stir until thawed. Strain; pour into punch bowl.
Add water.
Chill thoroughly. Float scoops of sherbet when ready to serve.
May mix directly in punch bowl. Add lots of crushed ice.
Add lemon slices, if desired.
Use 2 cans
of\tlemonade
to
make a frozen ring with a ring mold.
When
semi-frozen, can
add fresh mint to garnish. Mix 2 cans lemonade
as directed and add 7-Up in a punch bowl. Add frozen lemonade ring.
Serve cold.
nd 1/2 ratio of punch and ginger ale in serving
This is a good non-sherbet punch.
We serve it sometimes at church special occasions.
Mix all juices except ginger ale and sherbet.
Add these just before serving.
Pink punch is prettier.
Serves 40.
Chill liquids. Mix all of the ingredients in a large punch bowl. Add spoonfuls of sherbet.
Use only pink Hawaiian punch.
Triple the recipe and it will serve 200 or more.
Mix one recipe at a time.
Place a strawberry slice into each recess of a 12-cup ice cube tray. Fill with water and freeze.
Meanwhile, combine sugar and a few drops of food coloring in a small plastic bag. Rub together until sugar is pink. Place on a saucer. Place egg white on another saucer. Dip the rim of 12 serving glasses into beaten egg white then sugar. Set aside.
To serve, combine mineral water, lemonade and apple juice in a punch bowl. Tint pink with a few drops of food coloring. Add strawberries and strawberry ice cubes.
Squeeze a little lime juice in the grapefruit-pineapple juice and
float\tthin
slices of lime on top.
At last minute add the ginger ale and tie a clump of mint together and float in the punch.
This recipe for punch which has been reduced is suitable for
a child's party or any other small group.
It is so easy
to use quart size milk cartons to freeze the punch in and then you can just tear away the carton when ready to place them in the punch bowl.
Boil water.
Stir jello in water, dissolve.
Add sugar to jello and water and dissolve.
Pour into gallon jug (plastic). Add juice to plastic jug and stir contents well.
Fill jug with water, but leave room for expansion as it freezes and to be able to cut top of jug when thawed.
Pull frozen mixture out 5 hours before party.
You need 1 lemon-lime soda to add to the punch bowl with the frozen mixture.
Chop up frozen mixture and stir well. Serve!
Enjoy!
Fill punch bowl or beverage server with ice.
Pour beers over ice.
Stir in lemonade concentrate and vodka after beer stops foaming.
Garnish with lemon wheel slices, if desired.