Dissolve jello in boilig water; add remaining ingredients.
Mix and freeze.
Makes about 3 (1/2 gallon cartons; use empty milk cartons).
When serving, add 2 quarts ginger ale for each 1/2 gallon frozen punch.
Stir until slushy.
In a saucepan, cook sugar and water for about 8 to 10 minutes to syrupy stage, then cool.
Mix cooled syrup with all ingredients, except ginger ale.
Pour into molds and freeze.
(It takes at least one or two days to freeze completely.)
When ready to use, remove molds from freezer and place in punch bowl.
Pour chilled ginger ale over frozen punch.
Allow about a half hour at least for mold to start to melt and mix with ginger ale.
When it looks like slush, it's at its best!
Dissolve jello and sugar in boinling water, then add all other ingredients. Mix well. Pour into 1 qt plastic containers and freeze.
To serve, remove frozen punch concentrate 2 hours before serving.
Add 2 qts gingerale to 1 qt concentrante.
Stir to create slushy punch.
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.
In a large punch bowl, combine the lemonade, orange juice, pineapple juice, fruit punch and water.
Add the ginger ale and club soda.
Makes 50 4-oz. servings.
ime to serve.
Place frozen punch in punch bowl and pour 2
Stir Jell-O and boiling water until Jell-O dissolves.
Add sugar and stir until sugar melts.
Add the juices and 8 quarts of water.
Put in containers and freeze.
Add 1 quart of 7-Up or ginger ale to 2 quarts of frozen punch.
(I freeze only half the punch, when ready to serve, slightly thaw punch, then add 1 quart 7-Up or ginger ale to 1 quart frozen punch and 1 quart unfrozen punch.)
Serve as slush type consistency.
Day before, pour 1 can of punch in 1 1/2 qt. ring mold; freeze.
Mix remaining punch, pineapple juice, lemonade, and club soda in punch bowl.
Just before serving, unmold frozen punch and place in punch bowl.
Place lemon slices around outside of frozen punch mold.
Fill center of mold with mint or white orchids.
Day before:
Pour 1 can punch into 1 1/2-quart ring mold, freeze.
Mix remaining punch, pineapple juice, lemonade and club soda in punch bowl.
Just before serving, unmold frozen punch ring carefully.
Place in bowl, garnish as desired.
Makes approximately 2 quarts, 16 (4-ounce) servings.
Put punch in freezer.
Put frozen slushy punch in punch bowl and add ginger ale or Sprite when ready to serve.
Mix ingredients together.
Before adding the ginger ale, pour out a portion of the punch into a container to freezer.
Serve the punch over the frozen punch.
Pour ginger ale over frozen punch. Garnish with apples.
Combine first 6 ingredients in a large pot over medium heat. Stir often until all ingredients are disolved.
Divide and pour into two 1-gallon freezer bags and freeze. When ready to serve set punch out 1 hour to become slushy. Pour both bags of punch into punch bowl, add bottle of 7-up and stir.
Mix frozen punch with 2 cans water; mix thoroughly.
If you want to add any optional juices, mix them in now with 2 cans water. Then add 7-Up slowly so not to ruin bubbles.
Add ice and serve. If you want to add ice cream, omit ice and float your favorite ice cream on top.
In
an\tenamel\tpot
add
enough
hot water to dissolve sugar. Add
citric
acid.
Add\torange\tjuice.\tStir
until completely dissolved.
Add
pineapple juice; stir.
Divide in half
equally and put into 2 (1 gallon) containers.
Add cold water
to fill up rest of the way.
Add food color if desired. Freeze.
Add
64 ounces ginger ale per gallon frozen punch in punch\tbowl.
This punch
is its own ice.
Just chop it up in ginger ale.
One gallon will serve 25 people.
Chill 3 cans of Punch and 1 can of juice in refrigerator until ready.
Mix Punch and juice in punch bowl.
Scoop out frozen Punch and stir in.
This will keep it cold.
Garnish with orange slices.
Mix everything except ginger ale according to directions on cans and packages.
Freeze a container of punch for ice.
Pour ginger ale over
punch in bowl.
Add frozen punch and serve.
In large pot, bring sugar and water to a boil.
When dissolved, remove from heat.
Add Jell-O, stirring constantly. (Flavor doesn't matter.
It is just for color.)
Add frozen lemonade and frozen orange juice.
Mix well.
Add can of pineapple juice and almond extract.
Put into 2 (1 gallon) freezer bags and freeze flat.
Combine all ingredients except ginger ale.
Stir well until all sugar is dissolved.
Divide into equal portions.
Store in 2 freezer-safe containers and freeze.
Remove frozen punch 3 to 4 hours before using so the mixture is mushy.
Empty the concentrate into large punch bowl and pour one 2 liter bottle of ginger ale over punch.
Do not add ice.
(The frozen slush will do the job.) Repeat with the other container and ginger ale.
Dissolve sugar in warm water.
Add pineapple juice, orange juice, lemonade and bananas.
Stir together and freeze in quart containers.
When ready to use, take punch out of freezer.
Add 1 quart frozen punch to 1 quart of lemon-lime soda.
Makes 5 quarts of punch or 51 (5 ounce) cups.