Mix punch as directed.
Just before serving, add scoops of sherbet and soft drink.
Soft drink will make the sherbet foam. This makes a beautiful holiday drink when you add a frozen ring with cherries in it.
Combine both drinks in large bowl.
(If you only have a smaller bowl, split just the drink recipes.)
Spoon on ice cream and sherbet.
Chill 7-Up, Hawaiian Punch and pineapple just prior to preparing punch.
Mix 7-Up/lemon-lime drink, Hawaiian Punch and pineapple juice together in a large punch bowl.
Add frozen strawberries and stir to break up.
Garnish with orange slices when serving.
Combine drink mix and sugar according to package directions. Add 2-quarts water.
Prepare orange juice, using package directions.
Combine with cherry drink in punch bowl.
Stir in ginger ale.
Add ice or ice ring.
Combine all ingredients thoroughly. Mix with preferred carbonated drink (Ginger Ale is best choice). Makes 3 gallons. Use for holiday punch and top with frozen jello mold ring of fruit afloat in punch.
Mix all ingredients together except lemon-lime drink. Freeze this in shallow pan. When ready to serve, break frozen mixture up into chunks and add 2 bottles of lemon-lime drink. Mixture will smooth out as the drink blends with it. Makes 30 cups.
Combine tea, fruit drink and sugar.
Chill until ready to serve.
Pour over ice ring in punch bowl or ice cubes in pitcher. Add ginger ale and garnishes just before serving.
Makes about 2 quarts.
In 10-quart punch bowl, dissolve sugar and drink mix in cold water.
Stir in pineapple juice.
Slowly add ginger ale.
Add rum or vodka.
Just before serving, add ice.
Dissolve drink mix in water in pitcher or bowl.
Add juices and chill.
Just before serving, stir in club soda.
Makes about 10 cups or 20 servings.
ne month.
For the Punch:
In a large bowl
Remove tags from tea bags and add to water in large container or pitcher.
Cover and let stand in refrigerator overnight. Remove tea bags, squeezing gently against side of container. Combine tea with cranberry-apple drink, pina colada mix, lemon juice and sugar.
Keep chilled.
In punch bowl, combine chilled pineapple-grapefruit drink, lemon juice, cold water, soft drink powder and sugar.
Stir until soft drink powder and sugar are completely dissolved.
Top punch with large spoonfuls of lime sherbet.
Resting bottle on rim of the punch bowl, carefully pour in carbonated beverage.
Serve some sherbet with each cup of punch.
Serves 30 to 35.
First quart of sherbet should be softened.
Blend the orange drink with the soft pineapple sherbet in your punch bowl.
Float second quart of sherbet in your punch bowl.
Pour needed drink over the floating sherbet.
As you need more punch, add orange drink or sherbet as needed.
Serves 45.
Add 1/2 cup crushed ice to each glass.
Place all the remaining ingredients but the sherbet in a blender and mix well.
Pour 1 cup of punch over ice in each glass.
Top each glass with a 2 tablespoon dollop of sherbet. Spear fruit slices on the rims of the glasses for garnish.
Mix all ingredients in punch bowl.
Serves 25 to 30 people.
Heat and stir the red hots in the water until dissolved.
Cool. Add the juices.
If the red hots do not sweeten the punch to desired taste, add a little sugar.
Makes 22 (6 ounce) servings or 16 (8 ounce) servings.
Mix sugar and water in a saucepan.
Stir constantly over medium heat until sugar is dissolved.
Remove from heat, add evaporated milk and almond extract and let cool.
Chill until serving time.
Combine milk mixture and lemon-lime drink in punch bowl just before serving.
Add and stir ice cream, to break ice cream up into small pieces.
Chill Cheerwine, ginger ale, and pineapple juice thoroughly.
In a large punch bowl, mix all three. Serve immediately.
Pour raspberry lemonade drink evenly into 3 ice cube trays. Freeze 3 hours or overnight.
Measure tropical punch drink mix into cap to 2 qt line.
Place in pitcher.
Add water and juice. Stir until drink mix is dissolved.
Pour into punch bowl just before serving.
Stir in club soda and blue ice cubes.
PLACE drink mix in punch bowl or large plastic or glass pitcher. Add water; stir until drink mix is dissolved. Refrigerate several hours or until chilled.
STIR in ginger ale when ready to serve.
PLACE 1/4 cup sherbet in each punch cup. Pour drink mix over sherbet.