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.
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.
Mix together all but ginger ale and let stand for 2 hours. Add ginger ale before serving.
Makes 20 cups punch.
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!
Place ham in baking dish or roasting pan.
Score ham diagonally both ways about 1/8\" in.
Pour ginger ale over top.
Pat brown sugar all over top and sides of ham.
Bake according to ham package directions.
(Usually 20 minutes per pound at 325 degrees).
Serve with Potato Salad or Scalloped Potatoes (see my other recipes).
Mix
cranberry
juice and lemonade in large punch bowl. Just before serving, pour in ginger ale.
Serves 25.
Pour concentrate into a punch bowl.
Add candied ginger; chill 2 hours.
Add cold water, ice, sherbet and ginger ale.
Add rum, if desired.