Mix all ingredients in punch bowl.
Use light or red fruit punch depending on the color punch you desire.
Make ice cubes from limeade or extra fruit punch to avoid diluting punch with regular cubes.
Makes 28 (1/2 cup) servings.
Recipe makes 50 (1/2 cup) servings.
Add all ingredients in a punch bowl with ice. For a pretty effect, I floated slices of oranges on top.
If you have the time or inkling to do so, fill an ice cube trays with juice and use these in the punch instead of plain ice cubes.
Chill ingredients.
Combine in punch bowl.
Float ice mold in punch when ready to serve.
Mix first 3 ingredients until dissolved. Then add remaining ingredients to first mixture. Will make approximately four gallons. After pouring in punch bowl, add 1 bottle of ginger ale for each gallon of punch. Add food coloring to get the right shade of color. Make 24 hours ahead of time and freeze. Take out of freezer on the morning you plan to serve. Really good.
Mix all ingredients except tortillas and spread on tortillas. Roll up and chill 2 hours.
Cut into 1-inch slices and lay flat on serving platter for festive spiral hors d'oeuvres.
Mix Kool-Aid using about 1/2 amount of water called for.
Mix all other juices.
Add soda when ready to serve.
Use only pink Hawaiian punch.
Triple the recipe and it will serve 200 or more.
Mix one recipe at a time.
Mix juice and water.
Cut sherbet and ice cream into small pieces and put into punch bowl.
Pour juices over sherbet and ice cream and stir.
Combine juices with Kool-Aid and mix thoroughly. Chill and serve. Can also be used to fill ice trays to make ring for punch or use to make popsicles.
Mix together in punch bowl or very large pan.
Serves 100.
Pour lemonade into punch bowl and stir in raspberries and strawberries.
Add ginger ale and ice.
Stir in sherbet.
Serves 10.
Stir the pineapple juice and limeade concentrate together in a punch bowl until well blended. Add the ginger ale sorbet. Serve immediately. Yield: 10 to 12 servings.
Combine syrup, wine and apple juice in punch bowl.
Float a decorated or plain chunk of ice in bowl when serving.
Pour orange juice, lemon juice, tea and sugar into a bottle or pitcher.
Stir these ingredients; refrigerate at least 2 hours. Also refrigerate the ginger ale and club soda.
Open can of mandarin oranges when you are ready to serve the punch.
Pour contents of can into punch bowl.
Add the juice and tea mixture to the bowl.
Stir well.
Add chilled ginger ale, club soda and the Decorative Ice Cubes.
Serve in punch cups or tall glasses. Serves 8.
Keep all ingredients in refrigerator.
Mix shortly before serving.
Freeze an ice ring from Hawaiian Punch with strawberries or cherries.
Add to punch.
This is a pretty Christmas punch. Double the recipe for a larger group.
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.
Boil water.
Stir jello in water, dissolve.
Add sugar to jello and water and dissolve.
Pour into gallon jug (plastic). Add juice to plastic jug and stir contents well.
Fill jug with water, but leave room for expansion as it freezes and to be able to cut top of jug when thawed.
Pull frozen mixture out 5 hours before party.
You need 1 lemon-lime soda to add to the punch bowl with the frozen mixture.
Chop up frozen mixture and stir well. Serve!
Enjoy!
Entire recipe will serve approximately 30 people.
Best to half recipe at a time.
In large punch bowl, combine punch and pineapple juice; mix well.
Add cherry soda.
Unmold and float fruited ice ring on surface.