FLOATING HANDS:Water or juice, Pair of clear plastic gloves,
Boil 1-quart water and sugar one minute.
Cool.
Add all other ingredients.
Serve in a punch bowl with ice cubes.
Garnish with orange or lemon slices and with sprigs of mint.
Orange sherbet may be added to the punch for ice; in that case, cut down on orange juice in recipe.
Serves 50.
Boil water.
Stir jello in water, dissolve.
Add sugar to jello and water and dissolve.
Pour into gallon jug (plastic). Add juice to plastic jug and stir contents well.
Fill jug with water, but leave room for expansion as it freezes and to be able to cut top of jug when thawed.
Pull frozen mixture out 5 hours before party.
You need 1 lemon-lime soda to add to the punch bowl with the frozen mixture.
Chop up frozen mixture and stir well. Serve!
Enjoy!
Add the ginger ale when ready to serve.
Could use an ice ring or a container of sherbet.
One and one-half of this recipe will almost fill the Pine Grove Church punch bowl.
Mix carefully in large pitcher, then pour into punch bowl so as not to spill around punch bowl.
Mix all and serve in a punch bowl with ice and fruit of your choice, such as pineapple chunks and mandarin oranges.
Vodka may be used in place of rum.
Mix together.
Can be chilled ahead of time. Pour over ice in punch bowl.
This is not a real sweet punch.
Good to serve with cakes, etc.
Also good for individuals watching their diets. Yields 24 (4 ounce) glasses.
Mix sugar, Kool-Aid and pineapple juice with a can of water form the pineapple juice.
Put in refrigerator until needed.
Add ginger ale last, when it is needed.
Can use an ice ring in it or sherbet.
Mix jello and sugar in large plastic container.
Add boiling water and mix until dissolved.
Add orange juice and pineapple juice.
Pour into gallon plastic container and freeze.
When ready to use, set out approximately 2 hours.
Add 1/2 bottle ginger ale to 1 gallon frozen mixture.
Serves about 25.
Mix all ingredients well.
Add sugar to taste.
Freeze half of the recipe for ice when used.
Yields 35 to 40 servings.
Day before:
Pour 1 can punch into 1 1/2-quart ring mold, freeze.
Mix remaining punch, pineapple juice, lemonade and club soda in punch bowl.
Just before serving, unmold frozen punch ring carefully.
Place in bowl, garnish as desired.
Makes approximately 2 quarts, 16 (4-ounce) servings.
Add sugar to water in pan.
Bring to boil to make syrup.
Add syrup to Kool-Aid (mixed).
Add pineapple juice.
Chill.
Add ginger ale before serving.
(This can also make an ice ring.)
Combine all ingredients (except ginger ale).
Just before serving, add ginger ale.
Pour into punch bowl over block of ice. (Note:
This punch will be a golden color.
An ice block can easily be made by using a round ring mold and adding a few maraschino cherries for color.)
Serves 150.
Place ingredients in punch bowl, stirring and letting juice defrost.
Stir all ingredients together in punch bowl with HALF of the water required as directed on the label for each of the frozen juices.
Allow to chill for at least 12 hours.
If carbonation desired, add Sprite or Club Soda when serving.
Grammy always serves it with an ice ring floating on the top.
Freeze 7-Up in ring mold overnight.
Pour orange juice in punch bowl.
Place frozen 7-Up ring in middle of bowl.
Float orange slices inside and outside of ring.
Punch will stay cold 2 to 3 hours.
Mix together in punch bowl.
Chill with ice ring made of frozen juice and fruit.
Dilute all juices according to instructions on cans and combine.
Crush frozen raspberries.
Freeze 1/3 amount of raspberries to use in place of ice.
Mix remaining raspberries with juices.
This makes 8 quarts of punch.
Add water to dilute frozen juices as directed on cans. Combine juices and water.
Chill thoroughly.
Just before serving, add ginger ale.
Makes 14 punch cups.
Pour the orange juice and the pink lemonade into a pitcher. Add the pineapple and its juice and the strawberries (cut the large ones in half).
Peel the orange, separate into sections.
Cut each section into thirds and add to the fruit punch.
Fill pitcher with ice cubes and stir with wooden spoon until pitcher is frosty. Add fresh mint leaves before serving.
Serves 4 to 5.