Chill Cheerwine, ginger ale, and pineapple juice thoroughly.
In a large punch bowl, mix all three. Serve immediately.
Combine pineapple juice and soda in pitcher; mix well.
Chill until serving time.
Pour into punch bowl.
Yield: 72 servings.
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.
Shake the cans of grapefruit-pineapple drink.
Place these in freezer.
Remove from freezer about 4 hours before serving.
Place in a punch bowl and break apart.
Pour the Cheerwine over the slushy mixture.
Serves 45 (4 ounce) cups.
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.
Combine and serve very cold. Make ice ring or ice cubes with mixture to add to punch to keep it cold. Makes 30 small servings.
Mix Cheerwine and pineapple juice; chill.
Freeze some of the mixture and add along with ginger ale when ready to serve.