Chill ginger ale or 7-Up.
Be sure it is well chilled.
In punch bowl, combine lemonade, orange juice, strawberries and 3 cups water.
Refrigerate to stay cold.
Just before serving, pour 7-Up or ginger ale into punch bowl.
Stir well.
Garnish with lemon, lime and orange slices.
You can mold ice with strawberries in ring mold; use extra pink lemonade and place in punch bowl.
If frozen orange juice is used, thaw and mix with 3 cans of water in a large container.
Then add all other ingredients, except ginger ale.
Mix well.
Just before serving, add ginger ale. If this punch is served over crushed or small cubed ice, reduce water to 4 quarts.
Food coloring may be added for color scheme.
Combine 1 quart of ginger ale and 1 pint sherbet, beating well before adding any more.
Continue adding in these proportions as needed.
For extra body to the punch, add vanilla ice cream every so often.
Yields 50 (1/2 cup) servings.
Take out a huge party bowl and a spoon; pour it among the Ginger Ale, the Grape Juice and the ice cubes. Stir it together until it gets nice and cold. Enjoy the flavor of the Grape Ginger Ale! Esto es -- Costa Rica!
Beat together 1 quart of ginger ale and 1 pint of sherbet. Continue adding ginger ale and sherbet as needed.
Yields fifty 1/2-cup servings.
Combine first five ingredients and chill.
Stir in ginger ale just before serving.
Serve over ice.
Yields 3 1/2 quarts.
Make lemonade according to directions.
Add the slightly defrosted strawberries and the ginger ale.
Pour over ice to serve. (This recipe will make 24 servings.
For 500 servings, use 20 of each ingredient; for 100, use 40 of each.)
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.
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.
Bring to boil water and sugar to make a simple syrup.
Cool. Mix all ingredients except ginger ale and freeze in 3 half gallon milk cartons.
When ready to serve, mix with ginger ale in punch bowl (1 milk carton of punch mixture to 2 or 3 tall bottles ginger ale).
Can be made ahead and used as needed.
Mix 1 can each lemonade, orange juice and grape juice with water as directed on cans.
Pour each juice into an ice cube tray, setting aside any juice that is leftover.
Freeze.
About 15 minutes before serving, mix second can of lemonade and combine with ginger ale in punch bowl.
Add remaining reconstituted fruit juices.
Makes 2 quarts or 12 to 14 servings.
Use a mold size of punch bowl.
Arrange 7 or 8 cherry halves (from fruit cocktail) in bottom of mold.
Garnish with sprigs of fresh green holly (washed).
Add 1/2 inch water and freeze.
Add remaining fruit cocktail and enough water to fill 3/4 full and freeze.
Unmold, place in punch bowl holly side up.
Pour chilled ginger ale, lemonade, pineapple and liquid from fruit cocktail. Blend liquid.
Makes 3 quarts or 24 (4 ounce) servings.
Let berries thaw and put through sieve if you wish.
Combine concentrate of lemonade with berries and berry juice. Add ginger ale and sparkling water just before serving.
Pour over ice in punch bowl.
Sliced bananas make an interesting garnish for this rosy lemonade punch.
Makes about 36 (4 ounce) servings.
Combine frozen lemonade and orange juice diluted with 3 cans water (add sugar to taste).
Add pineapple juice.
Pour into gallon milk jugs.
Let set overnight in refrigerator.
Just before serving, add 1 quart ginger ale in punch that has been poured into punch bowl.
Float ice in punch bowl.
Mix all ingredients except ginger ale in punch bowl.
Add ginger ale just prior to serving.
Ice cubes may be made from Hawaiian punch if desired.
Add to punch.
Keep cold for serving.
Before serving, add the ginger ale.
Serve.
Make up lemonade concentrate as directed on can.
Pour into punch bowl and stir in cranberry juice.
Add ginger ale and ice cubes.
Mix well.
Float scoops of sherbet on top.
Makes 48 (4 ounce) servings.
Mix thoroughly in punch bowl the pink lemonade, cranberry juice and ginger ale. Add block of ice or lots of ice cubes, lemon sherbet and strawberries. Makes about 28 cups.
Boil sugar and water; cool. Put bananas, lemon juice, lemonade and orange juice in blender; blend until bananas are mush. Combine cooled syrup mixture, banana mixture, pineapple and 3 cups of water. Stir until blended. Pour into container and freezer.
Thaw 1 hour before serving. Add ginger ale in punch bowl. No ice is necessary, as mushy frozen punch should make it just right.
Combine all ingredients except ginger ale.
Pour over ice cubes.
Add ginger ale just before serving.