Mix all ingredients.
Pour into punch cups with a small candy cane as stirrer.
Place 3 trays crushed ice, 2 cups sugar, and lemon or lime juice in a large punch bowl and let set for 2-3 hours.
Fill punch bowl with ginger-ale, 7-up and Kool-Aid mix.
Add sherbet.
NOTE:
If you have a small punchbowl, use only half the ginger-ale, 7-up and sherbet, adding more as needed.
Combine juices in a punch bowl or large container.
Stir in ginger ale.
Top with sherbet.
Serve immediately.
Let sherbet soften in refrigerator.
In large container, mix lemonade and orange juice with water according to directions.
Add pineapple juice.
Add ginger ale and sherbet just before serving. Works best if pineapple juice and ginger ale are cold.
May add red food coloring for holiday.
Mix all ingredients in large punch bowl.
Let stand at room temperature for about 10 to 15 minutes or until sherbet begins to melt.
Serve in punch cups.
Mix Hi-C or Hawaiian Punch with 7-Up in punch bowl.
Float ice cream in punch.
Make about 1/2 hour before needed.
(Assorted flavors of Hi-C can be used with 7-Up for different punch for each occasion.)
In an 8-quart punch bowl, combine Twister and ginger ale.
Add small scoops of sherbet.
Sprinkle with cinnamon.
Makes 24 (8 ounce) servings.
In medium saucepan, combine water, sugar and cinnamon sticks to make cinnamon syrup. Heat to boiling over medium heat, stirring occasionally.
Reduce heat and simmer 5 minutes. Remove cinnamon sticks, cover and refrigerate 2 hours.
In a large punch bowl, combine cinnamon syrup, sparkling red juice cocktail, orange juice, lemon juice and soda. Add ice cubes. If desired, garnish punch with additional cinnamon sticks or float fruit-filled ice cubes, orange slices.
Put in large punch bowl.
Blend Hawaiian punch, dry lemonade, pineapple juice and 7-Up.
Spoon in sherbet just before serving.
Mix all ingredients (except ginger ale and sherbet); pour ginger ale slowly down the side of punch bowl.
Garnish with orange and lemon slices.
Add ingredients to a 1 gallon punch bowl.
Garnish the punch bowl with lemon, lime, and orange slices, cinnamon sticks, and a touch of pumpkin spice.
Spoon sherbet into punch bowl. Pour chilled pineapple juice over sherbet. Pour chilled diet Sprite (will foam). Stir.
Mix Kool-Aid, water, sugar, pineapple juice and flavoring ahead of use and chill.
Pour into punch bowl.
Add ginger ale and sherbet.
Put part of softened ice cream in large punch bowl.
Add one can pineapple juice and mix until slushy.
In separate bowl, mix partially softened sherbet and remaining pineapple juice until slushy.
Add this mixture to punch bowl and blend well.
Just before serving, pour ginger ale carefully in bowl, stirring gently.
Serve at once.
Mix all ingredients into punch bowl.
Let sherbet float on top.
Mix first 3 ingredients together, then add orange slices. When ready to serve, add sherbet.
Mix lemonade, orange juice and water in punch bowl.
Add scoops of ice cream and sherbet.
Mix altogether in large punch bowl.
Float scoops of sherbet in punch.
Add the ingredients to 1 gallon punch bowl.
Garnish the punch bowl with slices of green apples, lemons and limes.
Mix Kool-Aid, sugar, water and pineapple juice.
Chill.
Add cold ginger ale when serving with raspberry sherbet dips on top.