Float lemon, orange and apple slices in punch and serve. Great with tacos.
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.
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.
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.
In punch bowl, combine Hula Punch, Sprite and ice cream.
Stir until well blended.
Chill.
Makes 32 servings.
In a punch bowl, pour juice and soda.
Add spoonfuls of sherbet.
Stir just to mix.
Vanilla ice cream may be used instead of orange sherbet.
Mix juice, syrup and ginger ale together well.
Add Christmas Ice Ring.
In punch bowl, combine Hi-C Hula Punch, Sprite and ice cream.
Stir until well blended and chill.
From: Spartan Holiday Cookbook Robin
In a punch bowl combine all ingredients.
Stir until well blended.
Bring water to boil in saucepan.
Remove from heat.
Add tea bags; steep four minutes.
Remove tea bags; pour tea into pitcher.
Add sugar to taste and stir until sugar dissolves.
Cool to room temperature.
Combine tea, fruit, juice and wine in a punch bowl.
Ladle sangria over ice into wide-rimmed wineglasses or punch cups.
Chill ginger ale and soda in bottles in refrigerator.
Pour part of ginger ale and lemon-lime in separate ice cube trays; place a green or red cherry or orange slice in each cube.
Freeze as quickly as possible.
When ready to serve, put cubes in chilled punch bowl and pour in chilled carbonated beverages.
Place bowl in bed of Christmas greens or other appropriate decoration. Yields 30 servings.
Add all ingredients except ice into large container and stir. Let sit for an hour.
Add ice to punch bowl and add Sangria.
Cut out picture from Christmas card, then with pinking shears, cut construction paper about 1/4 inch larger than the picture. Hold 2 pieces together and punch a hole in the top with hole punch.
Take approximately 4 inches of ribbon, double it over, put the looped end through punched hole and pull the two cut ends through the loop and tighten.
Tie tag to package.
These can be made from any size Christmas card.
Write to and from on the construction paper.
Mix together the rose and burgundy wine, pineapple juice, and fruit punch in a punch bowl or large container. Add the lemon, lime and orange juices. Float the lemon, lime and orange slices in the punch for a garnish. Serve chilled.
br>Mix pineapple juice and sangria. When the sugar has begun
Beat eggs and sugar until lemon colored.
Stir in water, melted orange juice and lemon juice.
Place scoops of ice cream in punch bowl.
Pour egg-juice mixture over ice cream.
Just before serving, add ginger ale.
A festive, delicious Christmas Eve treat.
Makes about 32 punch-cup size servings.
Chill ginger ale and soda in bottles in refrigerator.
Pour part of ginger ale and lemon-lime in separate ice cube trays; place a green or red cherry or orange slice in each cube.
Freeze as quickly as possible.
When ready to serve, put cubes in chilled punch bowl and pour in chilled carbonated beverages.
Place bowl in bed of Christmas greens or other appropriate decoration. Yields 30 servings.
Mix to taste.
Serve in punch bowl.
Float ice ring on top. Can use any red wine you like.
Makes 1 gallon.
Mix all ingredients well. Chill. You can make an ice ring (using additional Hawaiian Punch) to float in punch bowl to keep punch cool while serving.
Chill punch and 7-Up.
Thaw frozen juices, but do not dilute. Mix all ingredients together except 7-Up.
Keep chilled.
Just before serving, carefully pour 7-Up down the side of the punch bowl and stir gently.
Use ice ring made from the punch, if desired.
Makes 25 (5 ounce) servings.