Mix Hawaiian Punch and juices in a large container.
Freeze 1 to 2 quarts of the punch in a decorative mold to chill the punch. When ready to serve, add the ginger ale and garnish with slices of lime.
Mix all five ingredients.
Pour into a plastic tub. We recommend a miniature bathtub. Float lemon and lime pieces on top.
Surround the tub with clothespins and attach thong panties to each.
Pop in a plastic ladle and you have a party.
Add water to frozen concentrates as directed on cans.
Mix all ingredients well.
Serve in punch bowl over ice.
Serves 50.
Mix all liquids together.
Top punch by adding scoops of sherbet to the bowl.
This also helps to keep it chilled.
In a large bowl, combine the strawberries, sugar and 1 bottle of the cranberry juice. Cover and let stand at room temperature for 1 hour. Strain the mixture through a fine sieve into a punch bowl, pushing the fruit through with the back of a wooden spoon. Stir in the lemonade concentrate. Add the remaining bottle of cranberry juice and the sparkling water. Before serving, add ice.
Combine in a punch bowl.
Float a pretty ice ring in center. Serve.
Mix all and serve in a punch bowl with ice and fruit of your choice, such as pineapple chunks and mandarin oranges.
Vodka may be used in place of rum.
This recipe can be made up ahead of time and frozen. But, do not add the Sprite and sherbet until mixture is thawed and ready to serve. Makes 3 gallons. Serves 75.
Freeze 1 can of punch in ice cube trays.
One half hour before serving, mix punch, punch cubes and ginger ale in large punch bowl.
Spoon in sherbet.
Enjoy.
(This should make enough to fill a punch bowl.)
Chill ahead the punch and Sprite.
When ready to serve, combine punch and Sprite.
Add big dips of ice cream; stir. Chill.
Makes 32 servings.
Mix together chilled punch and juice; add last 2 ingredients. Just before serving, add sherbet by spooning into large punch bowl. Pineapple chunks may be added if desired.
Makes 2 large punch bowls.
Serves 24 to 30 people.
Partially defrost the lemonade. Pour the lemonade into the punch bowl. Add the chilled Hawaiian Punch| and 7-Up| and mix well. Float fresh lemon and orange slices on top as a garnish. Prep time: 5 minutes.
In large punch bowl, combine punch, pineapple juice and cranberry juice cocktail.
Slowly stir club soda.
Add ice cubes. Garnish with lemon or lime slices, if desired.
Makes 5 quarts or 38 (4 ounce) servings.
Chill 3 cans of Punch and 1 can of juice in refrigerator until ready.
Mix Punch and juice in punch bowl.
Scoop out frozen Punch and stir in.
This will keep it cold.
Garnish with orange slices.
In punch bowl, combine Hula Punch, Sprite and ice cream.
Stir until well blended.
Chill.
Makes 32 servings.
Mix punch and 7-Up in punch bowl and float sherbet.
In a punch bowl, add pineapple, Hawaiian Punch and finally the ginger ale.
May add ice at this time.
Refrigerate items until cold before preparation.
In a large punch bowl, combine punch, grapefruit juice and grenadine.
Add strawberries.
Just before serving, add lemon-lime beverage and ice.
Float orange slices on top.
Makes approximately 32 servings (4 ounces each).
Pour Hawaiian Punch and ginger ale in punch bowl.
Keep sherbet frozen; put in punch last.
Slice orange up.
Put in punch to garnish.
Partially defrost the lemonade and strawberries.
Pour ingredients into punch bowl, adding the ginger ale last. Strawberries, mint leaves and pineapple chunks can be frozen in a ring of Hawaiian Punch and floated in the center of the bowl for a special touch.