Place 3 trays crushed ice, 2 cups sugar, and lemon or lime juice in a large punch bowl and let set for 2-3 hours.
Fill punch bowl with ginger-ale, 7-up and Kool-Aid mix.
Add sherbet.
NOTE:
If you have a small punchbowl, use only half the ginger-ale, 7-up and sherbet, adding more as needed.
Combine juices in a punch bowl or large container.
Stir in ginger ale.
Top with sherbet.
Serve immediately.
Place Hawaiian punch and soda in punch bowl.
Scoop sherbet on top, and pop in ice cubes.
Serve immediately.
Combine concentrated lemonade and water.
Add raspberries, 7-Up and champagne.
Serve in punch cups.
Garnish with sherbet or fresh mint, if desired.
Makes 3 quarts or 24 servings.
Recipe can be doubled.
Add the ginger ale when ready to serve.
Could use an ice ring or a container of sherbet.
One and one-half of this recipe will almost fill the Pine Grove Church punch bowl.
Combine water and lemonade mix.
Add sherbet and coloring, blue and a little green.
Add 7-Up just before serving.
hows; refrigerate shell.
Make punch: Puree 4 cups watermelon pulp
Spoon 1 1/2-quarts of sherbet into punch bowl. Let soften at room temperature for 5 minutes. Then slowly pour in chilled 7-Up, stirring slightly in order to combine with sherbet.
Float generous scoopfuls of remaining sherbet on top of punch.
Makes about 50 punch cup servings.
Mix first three ingredients together in a punch bowl.
Place the sherbet in the middle of the bowl and pour dippers of punch over the sherbet, so the punch will be chilled.
Serve with a little sherbet in each cup.
Mix punch and ginger ale.
Be sure the mixture is cold and add sherbet when ready to serve.
Spoon 3 pints of sherbet into a punch bowl. Let sherbet soften to room temperature for about 5 minutes.
Then slowly pour in chilled 7-Up, stirring lightly to combine with sherbet. Float generous scoopful of the remaining sherbet on top of punch. Makes about 36 servings.
Put frozen orange punch in a molder and refrigerate red punch and 7-Up to keep it cold.
Mix red punch and 7-Up in a punch bowl. Add frozen orange punch and Rainbow sherbet.
Have your punch and ginger ale cold and pour into large punch bowl with ice and lime sherbet.
Stir until mixed well.
Serves about 20.
Spoon three pints of sherbet into punch bowl.
Let stand about 5 minutes.
Pour in chilled 7-Up slowly, stirring to combine with sherbet.
Float scoopfuls of remaining sherbet on top of punch. Serves 36.
Put sherbet in a bowl approximately 30 minutes before serving. Just before serving, pour Hawaiian Punch over softened sherbet and fold.
In punch bowl, stir together condensed milk and pineapple juice; add orange soda.
Top with sherbet and serve over ice if desired.
Refrigerate leftovers.
TIPS: Orange Pineapple Punch is a grear flavour for any time of year. Top punch bowl with mint leaves or fresh cut orange slices for refreshing taste. Pour leftover punch into ice-cube trays and freeze. Flavored ice-cubes can be chopped in blender. Spoon mixture into ice-cream bowls.
Mix first 3 ingredients. The ginger ale is to be added just before serving. Sherbet can be added if desired.
Reconstitute orange juice and lemonade as directed on cans. Combine in punch bowl with apricot nectar, pineapple juice and lemon juice.
Pour bottled carbonated beverages or ginger ale slowly down side of bowl.
Drop scoops of pineapple, orange, lime or raspberry sherbet into punch.
Makes about 3 1/2 quarts without sherbet.
Mix carefully in large pitcher, then pour into punch bowl so as not to spill around punch bowl.
In a large punch bowl, stir together the drink mix, lemon-lime soda, and white cranberry juice. Taste, and stir in sugar to your liking. (I like to add the whole cup.) Float scoops of ice cream on the top. The ice cream melts somewhat and turns the punch a beautiful baby blue color with frothy white clouds floating on the top.