Mix all five ingredients.
Pour into a plastic tub. We recommend a miniature bathtub. Float lemon and lime pieces on top.
Surround the tub with clothespins and attach thong panties to each.
Pop in a plastic ladle and you have a party.
Mix all ingredients together in a large pitcher.
Chill well and serve over cracked ice.
Makes about 12 servings.
For a larger party, double recipe and serve in a punch bowl.
Mix all liquids together.
Top punch by adding scoops of sherbet to the bowl.
This also helps to keep it chilled.
Mix all and serve in a punch bowl with ice and fruit of your choice, such as pineapple chunks and mandarin oranges.
Vodka may be used in place of rum.
ized chunks.
Mix your punch together. You can sugar the
Mix all ingredients in a punch bowl.
Serve and enjoy.
This recipe can be made up ahead of time and frozen. But, do not add the Sprite and sherbet until mixture is thawed and ready to serve. Makes 3 gallons. Serves 75.
Put juices and green coloring in punch bowl.
Gently add cold 7-Up. Serves 32 (4 ounces).
Chill apple juice and ginger ale.
Mix just before serving and pour over ice cubes in punch bowl.
Garnish with lemon and lime slices, topped with green and red cherry quarters.
Makes 10 to 12 four-ounce servings.
Mix Kool-Aid, pineapple juice and ginger ale in a punch bowl. Then drop sherbet in by spoonfuls.
Let stand 5 minutes before serving.
Freeze 1 can of punch in ice cube trays.
One half hour before serving, mix punch, punch cubes and ginger ale in large punch bowl.
Spoon in sherbet.
Enjoy.
(This should make enough to fill a punch bowl.)
Mix Kool-Aid, sugar and water in punch bowl.
Stir until dissolved.
Pour in pineapple juice and ginger ale.
Stir.
Add sherbet.
Serve immediately.
Mix sherbets and stir until mushy.
Add quarts of 7-up and Squirt and stir.
This makes a delicate green foamy punch.
Serves 50.
Mix Hawaiian Punch and juices in a large container.
Freeze 1 to 2 quarts of the punch in a decorative mold to chill the punch. When ready to serve, add the ginger ale and garnish with slices of lime.
Mix together chilled punch and juice; add last 2 ingredients. Just before serving, add sherbet by spooning into large punch bowl. Pineapple chunks may be added if desired.
Makes 2 large punch bowls.
Serves 24 to 30 people.
Partially defrost the lemonade. Pour the lemonade into the punch bowl. Add the chilled Hawaiian Punch| and 7-Up| and mix well. Float fresh lemon and orange slices on top as a garnish. Prep time: 5 minutes.
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 punch and 7-Up in punch bowl and float sherbet.
In a punch bowl, add pineapple, Hawaiian Punch and finally the ginger ale.
May add ice at this time.
Refrigerate items until cold before preparation.
In a large punch bowl, combine punch, grapefruit juice and grenadine.
Add strawberries.
Just before serving, add lemon-lime beverage and ice.
Float orange slices on top.
Makes approximately 32 servings (4 ounces each).