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 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 punch and ginger ale.
Be sure the mixture is cold and add sherbet when ready to serve.
In large punch bowl, mix together all ingredients.
Chill in freezer for about 8 to 12 minutes.
Serve with a spoon and a straw.
Serves 4.
Add water to juice concentrate according to the directions on the cans.
Chill juices and just before serving add 1 quart ginger ale and pour over sherbet.
Boil water and sugar.
Add water to syrup.
Add juices and cool.
Add ginger ale and sherbet when served.
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.
Holiday Spice Syrup: Combine the water, sugar, star anise pods, allspice berries, cinnamon sticks and vanilla bean and seeds in a large saucepan and simmer over moderately low heat for 30 minutes. Remove from the heat and let steep for 10 minutes. Strain the syrup and chill.
Combine the red wine and 1 1/4 cup of the holiday spice syrup in a very large punch bowl and let stand at room temperature for 1 hour. Garnish with the pomegranate seeds and kumquat slices and serve over ice.
Mix all liquids together.
Then add strawberries and orange sherbet. Stir.
Serve and enjoy.
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.
In an 8-quart punch bowl, combine Twister and ginger ale.
Add small scoops of sherbet.
Sprinkle with cinnamon.
Makes 24 (8 ounce) servings.
Mix all ingredients.
Pour into punch cups with a small candy cane as stirrer.
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.
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.