Combine both drinks in large bowl.
(If you only have a smaller bowl, split just the drink recipes.)
Spoon on ice cream and sherbet.
In punch bowl, combine chilled pineapple-grapefruit drink, lemon juice, cold water, soft drink powder and sugar.
Stir until soft drink powder and sugar are completely dissolved.
Top punch with large spoonfuls of lime sherbet.
Resting bottle on rim of the punch bowl, carefully pour in carbonated beverage.
Serve some sherbet with each cup of punch.
Serves 30 to 35.
First quart of sherbet should be softened.
Blend the orange drink with the soft pineapple sherbet in your punch bowl.
Float second quart of sherbet in your punch bowl.
Pour needed drink over the floating sherbet.
As you need more punch, add orange drink or sherbet as needed.
Serves 45.
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.
Pour raspberry lemonade drink evenly into 3 ice cube trays. Freeze 3 hours or overnight.
Measure tropical punch drink mix into cap to 2 qt line.
Place in pitcher.
Add water and juice. Stir until drink mix is dissolved.
Pour into punch bowl just before serving.
Stir in club soda and blue ice cubes.
PLACE drink mix in punch bowl or large plastic or glass pitcher. Add water; stir until drink mix is dissolved. Refrigerate several hours or until chilled.
STIR in ginger ale when ready to serve.
PLACE 1/4 cup sherbet in each punch cup. Pour drink mix over sherbet.
Scoop rainbow sherbet into a bowl; allow to sit at room temperature until it turns slushy..
Mix black cherry-flavored drink mix with sugar and water in a pitcher; stir until sugar is dissolved. Add orange-flavored drink mix; stir well. Pour into a punch bowl. Top with pineapple soda; stir well.
Stir the rainbow sherbet with a wooden spoon until it turns a grayish color. Scoop into the punch bowl. Stir slowly to break up the sherbet.
Mix first 5 ingredients together and chill.
Just before serving pour punch base into a punch bowl and add the chilled gingerale.
Place 3 trays crushed ice, 2 cups sugar, and lemon or lime juice in a large punch bowl and let set for 2-3 hours.
Fill punch bowl with ginger-ale, 7-up and Kool-Aid mix.
Add sherbet.
NOTE:
If you have a small punchbowl, use only half the ginger-ale, 7-up and sherbet, adding more as needed.
HAM BALLS: Mix all ingredients and shape into 1-inch balls.
Put on baking sheet.
Bake 350* about 20 minutes.
SAUCE: In a pan combine brown sugar,flour,and mustard mix well.
Add punch and vinegar mix well, add cloves and syrup.
Cook over medium heat stir constantly until thickened and becomes clear.
Place ham balls in a chafing dish or crock pot pour sauce over balls.
Mix punch as directed.
Just before serving, add scoops of sherbet and soft drink.
Soft drink will make the sherbet foam. This makes a beautiful holiday drink when you add a frozen ring with cherries in it.
Mix Kool-Aid according to directions.
Mix can of Awake according to directions.
Add to Kool-Aid.
Add crushed pineapple, Hawaiian Punch, orange drink, pineapple juice, sliced strawberries, sliced bananas and ginger ale.
Chill Kool-Aid, Awake, Hawaiian Punch, orange drink, pineapple juice, crushed pineapple and strawberries.
Mix all together.
Before you serve, slice bananas into punch to float on top.
Add ginger ale and serve.
Prepare the 2 (0.16 oz.) packets of Unsweetened Tropical Punch Kool-Aid according to pkg directions, adding water and sugar, then chill in the refrigerator until ready to make the punch.
Combine all the ingredients into a large punch bowl; and serve immediately.
This makes about, 22- (8oz.) 1 cup servings, or 44- (4 oz.) 1/2 cup servings.
Mix blue sports drink, sparkling water, wine, peach-flavored drink, energy drink, fruit candies, and vodka together in a punch bowl.
Mix sherbet in punch bowl.
Chop up in small pieces.
Add strawberry drink.
Blend strawberries in a blender, then add to punch mixture.
(Add another strawberry drink to fill punch bowl.)
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.
Stir lemon-lime drink mix and sugar together in a large punch bowl.
Pour cold water and pineapple juice into the sugar mixture; stir until sugar and drink mix have dissolved. Slowly pour in ginger ale and gently stir.
Float scoops of lime sherbet in the punch just before serving.
he milk mixture.
orange drink mix.
remaining milk mixture
To make a frozen hand, wash a disposable glove, fill with water, seal with a rubber band and freeze until hard.
Stir together grape soft drink mix, orange soft drink mix, sugar and water until solids are dissolved. Combine with chilled ginger ale just before serving. Dip the frozen hand briefly in warm water, then peel off the glove. Float the prepared hand in the punch bowl for a ghastly effect.
In your cauldron or punch bowl add 1 liter of Orange soda and 1/2 can of Hawaiian punch.
Add scoops of ice cream all over the top of the drink.
Stir just a bit, then serve with a ladle full of punch and a scoop of ice cream in each glass.
When the punch bowl gets low, repeat and make more.