Put cranberry juice and ginger ale into a large punch bowl. Add ice.
Decorate with lemon slices with a cherry placed in the center of each slice.
In a large punch bowl, pour 2 liters chilled cranberry ginger ale. Next scoop raspberry sherbet into bowl. Then pour the other 2 liters of chilled cranberry ginger ale over sherbet. Serve.
In a punch bowl or large container make a syrup of the sugar and tea.
Add fruit juices and enough water or more tea-- approximately 1 cup-- to make 24 cups (1 1/2 gallon).
Freeze this punch base.
Defrost and stir in ginger ale to make mixture\"slushy\".
Serve in a large punch bowl.
Dilute orange juice and lemon juice according to directions on cans.
Mix fruit juice, sugar and water.
Add ginger ale just before serving, then 1 quart orange sherbet in center of punch bowl.
This makes 10 gallons and serves 200 people.
Mix jello and 9 cups of water together; bring to a boil.
Mix 4 cups of sugar and 4 cups of water; bring to a boil.
Combine jello mixture and sugar mixture; let cool.
Add lemon juice and pineapple juice; freeze until hard.
Remove 2 hours before serving.
Add the chilled ginger ale just before serving.
Stir well.
Makes enough liquid for 2 punch bowls.
Let sherbet sit in punch bowl until soft,
chill ginger ale and pour over sherbet right before serving.
Makes a beautiful punch for a bridal or baby tea.
Combine all ingredients except ginger ale.
Pour over ice cubes.
Add ginger ale just before serving.
Dissolve 3 packages strawberry jello in 9 cups boiling water. Bring 4 cups water and 4 cups sugar to fast boil.
Add jello mixture and let cool.
Add lemon juice and pineapple juice.
Stir well and put in plastic containers to freeze.
Scrape frozen mixture into punch bowl; add cold ginger ale to make slush.
Will serve approximately 50.
Place water, sugar and cinnamon in saucepan over high heat. Bring to a boil, stirring to dissolve sugar.
Boil 5 minutes. Remove from heat and strain.
Stir syrup into other juices.
Mix well and chill until ready to serve.
Add ginger ale and cherries just before serving.
Mix fruit juices and sugar or syrup.
Just before serving, add ginger ale.
Mix grape, orange and pineapple juices together.
Add sugar to suit taste.
Add ginger ale just before serving.
Combine the first 4 ingredients in large bowl.
Add ginger ale just before serving.
Make a syrup of the sugar and 2 cups water.
Cool and combine with the fruit juice, ginger ale and remaining water.
Boil water and sugar to dissolve sugar.
Cool.
Add juices. When ready to serve add 1 1/2 quarts ginger ale.
Makes 1 1/2 gallons.
Add the ginger ale when ready to serve.
Could use an ice ring or a container of sherbet.
One and one-half of this recipe will almost fill the Pine Grove Church punch bowl.
Wrap cinnamon, cloves and mint in cheesecloth or place in a cloth spice bag.
Place bundled spices in cranberry-raspberry juice; simmer for 20 minutes.
Remove spices and pour juice into a punch bowl.
Cool.
Add ginger ale, orange slices and fresh mint leaves for garnish.
Mix
cranberry
juice and lemonade in large punch bowl. Just before serving, pour in ginger ale.
Serves 25.
In a large punch bowl, mix lemonade concentrate, pineapple juice concentrate and cranberry juice. Add ice and slowly pour in the ginger ale.
Combine water, cranberry juice, lime juice and sugar in punch bowl, stir until sugar dissolves.
Stir in ice cubes, ginger ale and lime, garnish with fresh cranberries, if desired.
Before serving, add the ginger ale.
Serve.