In large pitcher or punch bowl, combine concentrates and water (2 1/2 or 3 cups of water can be added, if desired).
Just before serving, add ginger ale and ice (33 ounces of ginger ale can be added, if desired).
Stir to blend.
Garnish as desired.
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!
In large punch bowl, combine juices; mix well.
Just before serving, add ginger ale and sherbet.
Makes about 4 1/2 quarts.
Combine in saucepan and boil the water and sugar. Let cool. Stir until sugar is dissolved. Add the jello. Stir until dissolved. Add the pineapple juice and orange juice. Allow to cool. Place mixture in Ziploc Baggies. Chill in freezer until slush forms. When ready to use, place mixture in punch bowl. Then add ginger ale over mixture.
Combine concentrate with water, nectar and lemon juice. Mix until smooth. Add sherbert just before serving. Gently add ginger ale. Serve immediately. Serves 24 (8 oz.) servings.
Brew tea for 3 minutes. Stir in sugar; set aside to cool.
When tea is cool, stir in orange juice, grapefruit juice, lemon juice and lime juice. Just before serving, stir in chilled ginger ale.
Mix all together.
Add ginger ale just before serving.
Combine all ingredients, except sherbet and ginger ale.
Add just before serving.
Mix strawberries, vodka, lemon juice, orange juice and water. Refrigerate until cold.
Pour cold mixture over ice cubes in punch bowl.
Stir in ginger ale gently.
Garnish with mint sprigs. Makes 28 servings (1/2 cup each).
The day before, mix the tangerine juice with 1 1/2 cups water. Put in freezer tray and freeze into cubes.
Mix the lemonade and orange juice concentrates with 4 1/2 cups water in a chilled punch bowl.
Put in the tangerine ice cubes and also 1 tray plain ice cubes.
Add the strawberries and chilled ginger ale.
Yields about 3 quarts, approximately 15 servings.
Combine tea powder and water and stir until tea is thoroughly dissolved.
Add concentrates and cranberry cocktail.
Blend well. Just before serving, pour over ice in a punch bowl and add ginger ale.
Makes 4 gallons or 100 (5 ounce) servings.
Mix tangerine juice with 1 1/2 cups water and freeze in ice cube trays ahead of time.
Mix lemonade and orange juice with 4 1/2 cups water and pour into punch bowl.
Add 1 tray of regular ice cubes and the tray of tangerine ice cubes.
Add strawberries (thawed) and ginger ale just before serving.
Makes 3 quarts, 15 servings.
Dissolve jello in hot water and add ginger ale.
Stir.
Chill until nearly set.
Add other ingredients.
Mix.
Chill until firm. This recipe can be reduced in calories by using sugar-free jello and diet ginger ale.
Also, 1/2 package plain gelatin dissolved in a bit of ginger ale and stirred into hot water will make for a firmer salad.
If you like a stronger ginger flavor, use 2 cups ginger ale and no water.
eans; divide the steak in ale mixture between the 4 pies
Boil water and sugar 5 minutes.
Cool.
Mix jello according to directions.
Mix all ingredients (except ginger ale).
Freeze in plastic containers.
When ready to use, thaw and add ginger ale.
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.
In the bottom of a Dutch Oven, slice the onions and place brisket on top of them.
Mix the ketchup, onion soup mix, ginger ale and wine together and pour them over the meat. Note:If you want more gravy, you can add more ginger ale or water.
Cook for 2-3 hours until fork tender either in top of the stove or in a 350 degree F. oven. If you place meat in the oven, make sure your Dutch oven doesn't have a plastic knob on the lid (like mine does).
Cool and slice against the grain.
Combine all ingredients, except ginger ale.
Chill.
Just before serving, pour ginger ale over fruit.
Mix first 3 ingredients. The ginger ale is to be added just before serving. Sherbet can be added if desired.
Mix sugar, Kool-Aid and pineapple juice with a can of water form the pineapple juice.
Put in refrigerator until needed.
Add ginger ale last, when it is needed.
Can use an ice ring in it or sherbet.