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.
Combine fruit juices with tea in punch bowl.
Just before serving, stir in ginger ale.
Float ice cubes in punch.
Add orange or lemon slices to punch.
Yields 3 1/2-quarts or 18 (6 oz.) servings.
In punch bowl, blend undiluted limeade and lemonade and pineapple and grapefruit juices.
Just before serving, stir in ginger ale and ice.
Unmold ice ring on top of punch.
Add following ingredients to 1 gallon punch bowl.
Do not add ice.
Combine boiling water and honey, stirring to dissolve.
In a large punch bowl, combine cranberry, orange and lemon juices.
Stir in the honey mixture.
Just before serving, add the giner ale.
Serve on ice with sliced fruit as garnish.
Mix all liquids together.
Top punch by adding scoops of sherbet to the bowl.
This also helps to keep it chilled.
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.
Use large punch bowl and an ice ring.
This makes 25 to 30 (8-ounce) servings.
Chill Cheerwine, ginger ale, and pineapple juice thoroughly.
In a large punch bowl, mix all three. Serve immediately.
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.
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.)
Pour ingredients over ice cubes in punch bowl.
Blend.
Fresh fruit slices of orange or lemon may be floated on top of punch. Yields 35 servings.
In a large punch bowl combine apple juice, fruit punch, lemonade concentrate, pink lemonade concentrate, water and food coloring. Mix well.
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.
Mix punch and 7-Up in punch bowl and float sherbet.
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.
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.
Partially defrost the lemonade and strawberries.
Pour ingredients into punch bowl, adding the ginger ale last. Strawberries, mint leaves and pineapple chunks can be frozen in a ring of Hawaiian Punch and floated in the center of the bowl for a special touch.