Combine Hawaiian Fruit Punch, fruit juice concentrates and water.
Pour over ice in a large punch bowl.
Resting bowl on rim of large punch bowl, carefully pour ginger ale down side.
Mix gently with up and down motion.
Trim with fresh fruit slices. Makes 30 servings.
In a punch bowl, mix together fruit punch, pineapple juice and ginger ale. Add scoops of sherbet into the punch. Wait for the sherbet to begin melting, approximately 10 minutes, stir gently, and serve.
Mix fruit punch drink mix with 2 quarts of water and add 2 cups of sugar.
Add all frozen juices.
Add crushed pineapple and chopped cherrie s.
Mix well or until all ingredients are melted.
Before serving, add 8 quarts of water.
In a large punch bowl put 2 quarts mix, 2 quarts ice, 1/2 liter of ginger ale. Mix well and serve. Makes approximately 4 gallons; enough to serve 100.
Chill all ingredients.
You can make fruit ice rings with fruit and fruit punch and freeze.
Mix all ingredients, keeping orange juice in concentrated form.
Serve in large punch bowl.
Combine fruit punch, fruit juice concentrates and water.
Pour over ice in punch bowl.
Chill.
At serving time, slowly pour ginger ale down side of punch bowl.
Mix gently.
Float orange and lime slices.
Mix fruit punch with water. Add other ingredients.
Serve in punch bowl.
When ready, add ice and 3 or 4 round slices of orange.
Makes a little more than 1 gallon.
If desired, add more punch or water to taste.
Mix fruit punch, water and strawberry Bullet in large container and freeze.
When frozen, scoop into glass and mix half and half with 7-Up.
The frozen fruit punch concentrate, water and ginger ale may be mixed together no more than 3 hours before serving.
Add the sherbet prior to serving and beat for a few minutes with a mixer.
Put frozen fruit punch into a punch bowl and add the sherbet and whole 2 liter of 7 up.
Stir and add ice.
Serve.
Combine wine and fruit punch concentrate in a blender. Fill the rest of blender with ice; blend until mixture is the consistency of a slushie.
Layer pineapple chunks, fruit punch, and orange juice in a blender. Fill the rest of blender with ice. Blend on medium to high speed until ice is crushed and mixture is slushy.
Mix fruit punch and lemonade with water according to their directions.
In large container add fruit-ade mixture.
Add ginger ale and serve over ice.
Chill ginger ale until ice crystals form.
Add the frozen fruit punch.
Mix well and enjoy.
Easy to transport and tasty, too.
In punch bowl, combine fruit punch and limeade concentrate. Chill. Just before serving, add the sparkling water. Keep cold with ice ring or chunk of ice. Makes 28 servings (about 1/2 cup each).
Drizzle the orange slices with the liqueur and allow to marinate for 30 mins.
Place the oranges in a punch bowl along with the banana and fruit punch. Add the wine and sparkling wine and stir.
Combine thawed orange juice concentrate and water, mixing well. Stir in fruit punch, pineapple juice and cranapple juice.
Freeze in a large container stirring occasionally.
Remove from freezer 3-4 hours before serving, stirring occasionally as mixture thaws. Stir in ginger ale just before serving.
Yield:
about 2 1/4 gallons.
Prepare orange juice according to directions.
Mix fruit punch, cranberry juice and orange juice in a 6-quart container.
Add ginger ale and sherbet before serving.
Combine thawed orange juice concentrate and water, mixing well.
Stir in fruit punch, pineapple juice and cranapple juice.
Freeze in a large container, stirring occasionally.
Remove from freezer 3 1/2 hours before serving, stirring occasionally as the mixture thaws.
Stir in ginger ale just before serving.
/3 cup Mott's Fruit Punch Rush in a wide skillet
Add fruit punch to fruit.
Top with some sherbet, then add the ginger ale for the foamy look.