In a punch bowl or large container make a syrup of the sugar and tea.
Add fruit juices and enough water or more tea-- approximately 1 cup-- to make 24 cups (1 1/2 gallon).
Freeze this punch base.
Defrost and stir in ginger ale to make mixture\"slushy\".
Serve in a large punch bowl.
Put cranberry juice and ginger ale into a large punch bowl. Add ice.
Decorate with lemon slices with a cherry placed in the center of each slice.
Dilute orange juice and lemon juice according to directions on cans.
Mix fruit juice, sugar and water.
Add ginger ale just before serving, then 1 quart orange sherbet in center of punch bowl.
This makes 10 gallons and serves 200 people.
Mix jello and 9 cups of water together; bring to a boil.
Mix 4 cups of sugar and 4 cups of water; bring to a boil.
Combine jello mixture and sugar mixture; let cool.
Add lemon juice and pineapple juice; freeze until hard.
Remove 2 hours before serving.
Add the chilled ginger ale just before serving.
Stir well.
Makes enough liquid for 2 punch bowls.
Let sherbet sit in punch bowl until soft,
chill ginger ale and pour over sherbet right before serving.
Makes a beautiful punch for a bridal or baby tea.
Combine all ingredients except ginger ale.
Pour over ice cubes.
Add ginger ale just before serving.
Dissolve 3 packages strawberry jello in 9 cups boiling water. Bring 4 cups water and 4 cups sugar to fast boil.
Add jello mixture and let cool.
Add lemon juice and pineapple juice.
Stir well and put in plastic containers to freeze.
Scrape frozen mixture into punch bowl; add cold ginger ale to make slush.
Will serve approximately 50.
Place water, sugar and cinnamon in saucepan over high heat. Bring to a boil, stirring to dissolve sugar.
Boil 5 minutes. Remove from heat and strain.
Stir syrup into other juices.
Mix well and chill until ready to serve.
Add ginger ale and cherries just before serving.
Mix fruit juices and sugar or syrup.
Just before serving, add ginger ale.
Mix grape, orange and pineapple juices together.
Add sugar to suit taste.
Add ginger ale just before serving.
Combine the first 4 ingredients in large bowl.
Add ginger ale just before serving.
Make a syrup of the sugar and 2 cups water.
Cool and combine with the fruit juice, ginger ale and remaining water.
Boil water and sugar to dissolve sugar.
Cool.
Add juices. When ready to serve add 1 1/2 quarts ginger ale.
Makes 1 1/2 gallons.
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 and sugar 5 minutes.
Cool.
Mix jello according to directions.
Mix all ingredients (except ginger ale).
Freeze in plastic containers.
When ready to use, thaw and add ginger ale.
Pour Apple Cider and Ginger Ale in bottom of 30-cup percolator.
Place Red-Hots, cloves, and cinnamon sticks.
in percolator basket.
Let perk.
Makes 30 cups Hot punch.
Mix sugar, Kool-Aid and water.
Add pineapple juice and ginger ale.
Recipe makes enough punch for 25 people.
May be doubled and tripled for large groups.
Mix first 3 ingredients. The ginger ale is to be added just before serving. Sherbet can be added if desired.
Mix sugar, Kool-Aid and pineapple juice with a can of water form the pineapple juice.
Put in refrigerator until needed.
Add ginger ale last, when it is needed.
Can use an ice ring in it or sherbet.
Before serving, add the ginger ale.
Serve.