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.
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.
In bottom of large glass punch bowl, break up one layer
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).
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.
Add 1/2 cup crushed ice to each glass.
Place all the remaining ingredients but the sherbet in a blender and mix well.
Pour 1 cup of punch over ice in each glass.
Top each glass with a 2 tablespoon dollop of sherbet. Spear fruit slices on the rims of the glasses for garnish.
Three recipes make 200 servings.
Mix all the ingredients together except the Cherry 7up.
Stir in the Cherry 7up right before serving.
Serve over ice.
NOTE: Have a couple Ice buckets full of ice close by so the punch doesn't get watered down.
Serve in a big punch bowl and float some orange slices on the punch if you like.
Prepare cake mix by package directions.
Bake into layers. Cool layers.
Prepare 1 box pudding mix.
Place 1 cake layer (cut into cubes) in bottom of punch bowl.
Spoon the prepared pudding mix evenly over cake.
Top with half of fruit cocktail, 1 can pineapple, 1/2 of fruit cocktail, 1/2 of cherry pie filling, 1 cup nuts and 1 package coconut.
Spread 1 container whipped topping evenly over top.
Repeat layers.
Garnish top with maraschino cherries, if desired.
Chill until ready to serve.
Refrigerate any leftovers.
Place all ingredients into a pitcher or a punch bowl with a generous amount of ice cubes.
Enjoy.
Mix Kool-Aid as directed on package.
Add pineapple juice and fruit cocktail.
Add sherbet about 15 or 20 minutes before serving. Three recipes will serve 100 guests 7-ounce cups.