Mix
punch
mix, cold water and Kool-Aid, stirring well. Add sugar;
stir until dissolved.
Add fruit juices; mix well. Serve from punch bowl with ice ring or ice cubes, if desired.
In bottom of large glass punch bowl, break up one layer
Mix carefully in large pitcher, then pour into punch bowl so as not to spill around punch bowl.
Steep tea bags in 4 cups boiling water for 10 mins then discard tea bags. Bring tea, cherry juice, sugar, star anise, cinnamon sticks, lemon peel, raisins and almonds to a boil then remove from heat and discard lemon peel. Add rum and pour into heat-resistant glasses.
Dissolve gelatin in boiling water, then stir in the lemonade concentrate.
Add the cold water & cranberry juice cocktail.
Place 8-10 cups of ice cubes OR a molded ice ring in a large punch bowl, & pour the punch over the ice.
SLOWLY pour the ginger ale down the inside of the punch bowl, & mix carefully by pushing the ice cubes/ring up & down several times.
If desired, add scoops of fruit-flavored sherbet.
Chip
frozen
pineapple
juice\tuntil partially thawed. Put in punch
bowl.
Pour Kool-Aid in and ginger ale.
It will be slushy. Good with ice cream added.
erve, pour gelatin mixture in punch bowl.
Stir in pineapple
Thaw and reconstitute lemonade in large punch bowl according to label directions.
Add remaining ingredients.
Makes 16 servings.
Chill ingredients; mix well.
Add sherbet, stir.
Ice ring may be used instead of sherbet.
Serves about 20 people.
Dissolve gelatin in water.
Stir in fruit juices and soda; mix well.
Chill with ice in punch bowl.
Makes about 3 1/2 qt.
Combine all ingredients in punch bowl.
Serve with ice. Yield: 25 servings (4 ounces each).
alve cherries; reserve juice for Cherry Glaze.
In a large
Combine in punch bowl and chill.
Dissolve cherry gelatin in boiling water. Add lemonade until dissolved. Stir in remaining ingredients. Yield: About 3 quarts.
Lemonade concentrate should be thawed and all other ingredients chilled.
Combine water, grenadine syrup and lemonade concentrate.
Add soda and carbonated water by slowly pouring down the side of the bowl or pitcher.
Add ice cubes or ice ring. Garnish each serving with a lime slice and a maraschino cherry on a cocktail server, if desired.
Makes
9 cups.
If desired, prepare and freeze an ice ring or mold with Cherry 7-Up and some sliced citrus.
Slice desired quantities of citrus fruits.
When ready to serve, pour chilled Cherry 7-Up into the punch bowl, add ice or ice ring, sliced fruits, and serve.
Boil water.
Mix cherry-flavored drink mix with sugar into boiling water.
Add frozen juices.
Stir until juice is no longer frozen. Then freeze.
To serve: thaw 3-4 hours at room temperature. When thawed add 1 qt of water and the 2 liter of soda. (Opt. to keep cool in punch bowl and add extra flavor, add scoops of sherbet to punch).
NOTE:
To stretch recipe use 1/2 amount of punch mix and same amount of soda and water.
In large punch bowl, combine punch and pineapple juice; mix well.
Add cherry soda.
Unmold and float fruited ice ring on surface.
Bake cake in a 9 x 13-inch pan.
Cool thoroughly.
Break 1/2 cake into small pieces and put in bottom of punch bowl.
Make 1 box of pudding according to recipe and pour over cake.
Spread 1 can of cherry pie filling over this, then spread 1 can of crushed pineapple over cherry filling.
Spread 1/2 Cool Whip over this. Repeat the entire process.
Sprinkle the nuts over the last layer of Cool Whip.
Chill.
Will feed 25 to 30 people.
Boil water and sugar to dissolve sugar.
Add plain Kool-Aid and cool.
Add oranges, lemon juice and pineapple juice.
This can be frozen.
When ready to serve, add 1 bottle ginger ale.
You may use lemon-lime Kool-Aid in place of cherry and double the recipe if you like punch.