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.
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.)
e served it in a punch bowl and in a large
he sugar loaf with rum and light up the alcohol. The sugar
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.
qual parts water and rubbing alcohol.
Muscle & Joint Reliever
CITRUS ICE CUBES: Fill each compartment of an ice cube tray with 1 piece of cut up fruit. Fill with water and freeze until solid.
PUNCH: In a large pitcher combine the punch ingredients except for the ginger ale and sliced oranges. Cover and chill for at least 2 hours but up to 24 hours.
Strain and discard ginger and the pulp.
Slowly stir in the ginger ale. Serve the punch over citrus ice cubes in chilled glasses.
Garnish with scewered orange slices.
Each serving approximately 3/4 cup.
In quart measure or medium bowl, stir sugar into lemon juice until dissolved.
Place ice cubes in large punch bowl.
Pour lemon juice-sugar mixture and fruit punch over ice.
Slowly add club soda or ginger ale.
Stir.
If desired, garnish with cherries and orange slices and enjoy.
Yields 3 quarts.
Mix all ingredients.
Pour into punch cups with a small candy cane as stirrer.
Mix 1 package strawberry Kool-Aid with water.
Do not make full strength.
Add 1 1/2 cups sugar.
Add Tang and 1/2 cup sugar. Freeze in 2 containers.
Should make enough for 2 bowls of punch. Chill ginger ale and pineapple juice.
Combine gelatin, water and sugar; bring to a boil for 1 minute.
Add Kool-Aid, pineapple, punch and strawberries.
Freeze until later.
Remove from freezer 1 hour before serving time. When ready to serve, chop until mixture becomes slushy.
Place in punch bowl.
Add Sprite or 7-Up.
Combine punch, sugar and lemonade in punch bowl.
Just before serving, add Collins and ice.
Combine all ingredients, except club soda and rum and mix well.
Then add club soda and rum.
Chill.
Garnish with orange slices.
Mix Hawaiian Punch, pineapple juice and sugar.
Pour in a plastic container and freeze.
After frozen, pour in a punch bowl. Pour ginger ale over punch to make a slush and serve.
Mix ingredients and chill.
Before serving add 2 quarts of ginger ale.
Yields 2 1/2 gallons of punch.
Mix all together and serve. Can make ice ring using punch, orange slices and maraschino cherries.
Put in large punch bowl.
Blend Hawaiian punch, dry lemonade, pineapple juice and 7-Up.
Spoon in sherbet just before serving.
Mix all ingredients in a punch bowl, floating strawberries on top.
In punch bowl, dissolve flavor crystals in grape juice.
Just before serving, add club soda or water.
Makes about 3 quarts.
Combine ingredients in large container or punch bowl.