FLOATING HANDS:Water or juice, Pair of clear plastic gloves,
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.
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.
Make syrup with water and sugar; boil 5 minutes, then cool. Add juices to syrup.
Freeze in milk cartons.
When ready to serve, add ginger ale.
Makes about 1 gallon.
Will make about 35 to 40 punch-cup size servings.
Need to take out of freezer about 1 hour before serving.
Mix all ingredients.
Be sure sugar and Tang are dissolved. Freeze (in milk jugs or Ziploc bags).
Serve with 1 quart ginger ale (25 punch cups), partially thaw frozen part before use.
Blend bananas, sugar and water in blender.
Add this to other ingredients (except 7-up or Club Soda).
Freeze.
If you use this as punch, take out of freezer about 1 hour before serving and add the 7-up or Club Soda.
Mix to make a slush.
You may also dip a scoop out and put in a glass; then pour 7-up over it. Approximately 50 servings.
Mix equal parts of 3 juices.
Chill to allow flavors to blend. Add ginger ale just before serving.
To make 25 (5 ounce) servings, use 46 ounce size pineapple juice and measure other juices with the can.
Use 1 liter (33 ounce) bottle of diet ginger ale.
Mix Kool-Aid according to directions.
Add pineapple juice. Mix orange juice and lemonade according to can directions.
Makes about 2 1/2 gallons.
Combine cranberry juice, apple juice and lemonade which has been diluted according to directions on can.
Chill.
Add the soft drink just before serving.
Add to ice in punch bowl.
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.
Make syrup with water and sugar. Boil 5 minutes. Cool.
Dilute frozen juices according to directions on can. Add orange juice, lemonade and grape juice to syrup. When ready to serve, add ginger ale. Serves 24.
Mix apple juice and white grape juice together. Freeze some for an ice ring. Before serving, add ginger ale and float ice ring.