oloured sugar crystals (these are easy to make at home - take
Heat together, but do not boil, pineapple, orange, lemonade and grapefruit juices.
Cool and mix in bananas; freeze.
I usually freeze in 1/2 gallon milk cartons.
To serve, place in punch bowl and add 6 quarts water and ice or decrease water to 3 quarts and add 2 or 3 liter bottle of 7-Up or lemon lime soda.
nd oyster sauce and saute for 30 seconds. Remove from the
Mix fruit punch and ginger ale.
Place sherbet on top, enough for taste.
Pour chilled pineapple juice into punch bowl.
Add frozen sherbet and pour in chilled 7-Up.
Your punch will be the color of your sherbet.
This is a very easy punch and tastes good too!
Mix carefully in large pitcher, then pour into punch bowl so as not to spill around punch bowl.
Cut the orange sherbet in half and place in punch bowl.
Chop up sherbet with knife or spoon.
Pour one can Hawaiian Punch over sherbet.
Pour one 2-liter bottle of Sprite over sherbet and Hawaiian Punch.
Will foam up pink.
Makes 2 punch bowls full.
Mix all
ingredients
as
is, except for ginger ale and sherbet.
Add ginger ale just before serving and float sherbet on top as needed.
May add ice.
Pour juice and Kist cola into punch bowl.
Fill bowl up with ice.
Garnish with orange slices if desired.
Put sherbet in punch bowl.
Pour Sprite and Hawaiian Punch over sherbet.
Mix well and serve.
Mix lemonade by directions on can.
Add Hawaiian Punch, then pour over ice ring and add ginger ale.
Mix together in punch bowl.
Garnish with lemon and/or orange slices.
Chill or serve over ice.
Pour fruit punch into large bowl. Add sugar; stir (be careful it may foam over). Add ginger ale and pineapple juice. Chill until ready to serve.
Mix punch and pineapple juice well.
Place in refrigerator until chilled.
When ready to serve, add cold ginger ale. Mix and serve.
Makes 1 1/2 gallons.
Prepare according to package instructions.
Mix to taste. Freeze punch and serve slushy.
Kids love it.
Mix in punch bowl and garnish with fruit slices.
Mix cold cans of punch with 7-Up and stir, then when ready to serve, add the sherbet.
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.
Chill punch bowl for 1 hour in freezer before mixing.
Combine both juices in punch bowl.
Stir well.
Add ice cream by spoonfuls and stir.
Ready to serve.
Delicious!
Let sherbet, ice cream and fruit punch melt for 2 to 3 hours before making punch.
Put all the ingredients in punch bowl and mix well.
Makes 20 to 30 cups.