In punch bowl, stir together punch, orange concentrate and water.
Unmold ice wreath by dipping in warm water to loosen.
Add to punch, orange side. Garnish wreath with cherries.
If desired, add 1 to 2 cups vodka to punch.
Orange Slice Wreath: Pour 3 cups water into 5 1/2-cup ring mold.
Freeze 1 hour or until top is solid.
Slice 1 large orange, then cut slices in half and arrange petal fashion in 2 layers on ice around ring.
Pour 1 cup water over oranges and freeze solid.
In a large punch bowl combine apple juice, fruit punch, lemonade concentrate, pink lemonade concentrate, water and food coloring. Mix well.
Combine Hawaiian Fruit Punch, fruit juice concentrates and water.
Pour over ice in a large punch bowl.
Resting bowl on rim of large punch bowl, carefully pour ginger ale down side.
Mix gently with up and down motion.
Trim with fresh fruit slices. Makes 30 servings.
In a punch bowl, mix together fruit punch, pineapple juice and ginger ale. Add scoops of sherbet into the punch. Wait for the sherbet to begin melting, approximately 10 minutes, stir gently, and serve.
Mix fruit punch drink mix with 2 quarts of water and add 2 cups of sugar.
Add all frozen juices.
Add crushed pineapple and chopped cherrie s.
Mix well or until all ingredients are melted.
Before serving, add 8 quarts of water.
In a large punch bowl put 2 quarts mix, 2 quarts ice, 1/2 liter of ginger ale. Mix well and serve. Makes approximately 4 gallons; enough to serve 100.
Chill all ingredients.
You can make fruit ice rings with fruit and fruit punch and freeze.
Mix all ingredients, keeping orange juice in concentrated form.
Serve in large punch bowl.
Combine fruit punch, fruit juice concentrates and water.
Pour over ice in punch bowl.
Chill.
At serving time, slowly pour ginger ale down side of punch bowl.
Mix gently.
Float orange and lime slices.
Mix fruit punch with water. Add other ingredients.
Serve in punch bowl.
When ready, add ice and 3 or 4 round slices of orange.
Makes a little more than 1 gallon.
If desired, add more punch or water to taste.
Mix fruit punch, water and strawberry Bullet in large container and freeze.
When frozen, scoop into glass and mix half and half with 7-Up.
The frozen fruit punch concentrate, water and ginger ale may be mixed together no more than 3 hours before serving.
Add the sherbet prior to serving and beat for a few minutes with a mixer.
Put frozen fruit punch into a punch bowl and add the sherbet and whole 2 liter of 7 up.
Stir and add ice.
Serve.
Combine wine and fruit punch concentrate in a blender. Fill the rest of blender with ice; blend until mixture is the consistency of a slushie.
Layer pineapple chunks, fruit punch, and orange juice in a blender. Fill the rest of blender with ice. Blend on medium to high speed until ice is crushed and mixture is slushy.
Mix fruit punch and lemonade with water according to their directions.
In large container add fruit-ade mixture.
Add ginger ale and serve over ice.
Chill ginger ale until ice crystals form.
Add the frozen fruit punch.
Mix well and enjoy.
Easy to transport and tasty, too.
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.
This is a faster version of the Fruit and Wine appetizer.
Drizzle the orange slices with the liqueur and allow to marinate for 30 mins.
Place the oranges in a punch bowl along with the banana and fruit punch. Add the wine and sparkling wine and stir.
huck in the cup of fruit. mix on the turner. If
/3 cup Mott's Fruit Punch Rush in a wide skillet