You can use red Hawaiian Punch, ginger ale and red sherbet, like raspberry.
Mix ginger ale and juice or punch in large bowl.
Add frozen berries and serve.
Stir together punch and pineapple juice.
Slowly add 7-Up.
br>When ready to use, punch down.
Make out in
Add the contents to a cocktail shaker with plenty of ice. Shake until good and frothy. Serve in a frosted glass. Garnish with freshly grated nutmeg.
mix all ingredients well, except the 7-Up, then freeze for at least 12-14 hours or until frozen.
Then serve in punch bowl.
Pour cherry 7UP in until slushy.
(If your punch bowl is smaller, feel free to split in half- this makes a lot of punch).
In a large punch bowl, mix the drink and follow the can directions for the frozen juices.
After that, scoop in the raspberry sherbet into the bowl and mix it up really good.
Right before you serve, pour the 2 bottles of ginger ale or 7up very slowly around the outside edge of your punch bowl.
Pour the ginger ale into a large punch bowl, filling to slightly more than half full.
Empty one container of the frozen sherbet into the punch bowl.
Stir well.
The sherbet will melt and form the rich, foamy frappe.
Add the second container of sherbet and it will keep the punch cold.
Replenish ginger ale as needed.
Add more sherbet as needed.
Serves 30 to 40 people, using punch cups or Dixie cups.
Great anytime.
Kids and adults love it!
This is a good non-sherbet punch.
We serve it sometimes at church special occasions.
Mix ginger ale, pineapple juice and Hawaiian Punch together and add sherbet.
Good, quick and easy.
Bring sugar and water to boil.
Add rest of ingredients. Bring back to boil.
Simmer 15 minutes. Place in qt. containers and freeze.
To serve:
In large punch bowl add 1 qt. punch mixture and 1 qt. water.
Float orange slices and strawberries. Add ice ring.
bsp per peach is a good guess.
Cover and chill
Make 2 quarts fresh tea.
Start the punch with the tea.
Add the Hawaiian Punch, grape Kool-Aid, sugar and water to the tea. Stir good.
Add sugar according to your desire.
Put in refrigerator until cool.
Just before serving, add your sherbet, stir very little.
Ready to serve.
In a pitcher, thoroughly mix first six ingredients.
Divide punch among six individual tall glasses filled with crushed ice.
Top with soda water.
Garnish each with an orange and a lemon and top with 1 teaspoon of brandy.
Mix Kool-Aid as directed, then add pineapple juice and Hawaiian Punch.
Serve cold.
Mix all ingredients together in a punch bowl.
Add lemon slices for color.
Very good punch!
ized chunks.
Mix your punch together. You can sugar the
CITRUS ICE CUBES: Fill each compartment of an ice cube tray with 1 piece of cut up fruit. Fill with water and freeze until solid.
PUNCH: In a large pitcher combine the punch ingredients except for the ginger ale and sliced oranges. Cover and chill for at least 2 hours but up to 24 hours.
Strain and discard ginger and the pulp.
Slowly stir in the ginger ale. Serve the punch over citrus ice cubes in chilled glasses.
Garnish with scewered orange slices.
Each serving approximately 3/4 cup.
Mix all ingredients (except ginger ale).
Chill.
Add cold ginger ale just before serving.
Serves 50 people (5 ounce servings).
This is a good punch and inexpensive.
For a different color punch, use different flavor of Kool-Aid.
Chip
frozen
pineapple
juice\tuntil partially thawed. Put in punch
bowl.
Pour Kool-Aid in and ginger ale.
It will be slushy. Good with ice cream added.