Place sherbet in punch bowl and pour lemon-lime soda over top. Add ice.
Yield: Serves 25 to 30 people.
Mix juices together until sugar is disolved.
Add strawberries.
Slowly add lemon-lime soda to pitcher.
Garnish glasses with fresh fruit slices.
In a large punch bowl, combine water, tequila, orange pineapple concentrate, lime juice and sugar.
Slowly pour lemon-lime beverage down side of bowl; stir punch gently with an up-and-down motion until mixed.
Float the lime and orange slices atop punch in bowl.
Serve over ice in punch cups.
Makes 24 (1/2 cup) servings.
Mix all ingredients together in a punch bowl.
Add lemon slices for color.
Very good punch!
Combine ingredients in a large punch bowl.
Serve with ice or lime sherbet.
Mix the first four ingredients together until sugar is fully dissolved.
When ready to serve, add sherbet, then pour ginger ale over top.
This will make one large punch bowl.
Mix all ingredients (except sherbet); use sweetened Kool-Aid. Float sherbet ice cream in punch bowl.
Serve.
Dissolve Kool-Aid and sugar in 1 quart of water.
Add juices, then add enough water to make 3 gallons of punch.
Freeze in gallon containers.
Remove from freezer 4 or 5 hours before serving; add 1 ginger ale to each gallon and serve slushy.
Place juices and sugar in pitcher and stir until sugar is dissolved.
Add thawed strawberries.
Mix well until combined. Slowly add lemon-lime soda.
Refrigerate until ready to serve. Garnish glasses with fresh fruit slices;
Yields 16 servings.
Combine grape juice and soft drink mix.
Chill.
Just before serving, add lemon-lime.
Serve over ice cubes.
Place juices and sugar in pitcher. Mix well until sugar is dissolved. Add strawberries. Mix well until combined. Slowly add lemon-lime soda. Refrigerate until ready to serve.
In a large container, combine the limeade and lemonade concentrates and orange extract; stir in water.
Just before serving, stir in the lemon-lime soda.
Serve over ice; garnish with lemon and lime slices.
Heat oven to 375. Mix sugar, shortening, lemon peel, lime peel, lemon juice, lime juice and egg in large bowl. Stir in remaining ingredients except Lemon Lime frosting. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 11 to 13 minutes or until golden brown. Cool slightly; remove from cookie sheet. Cool completely. Prepare lemon lime frosting by mixing all ingredients for lemon lime frosting until smooth and of spreading consistency.
n 1 teaspoon each of lemon and lime peels.
Beat in
In a large container, combine the lime and lemonade concentrate and orange extract. Stir in water. Just before serving, stir in lemon-lime soda. Serve over ice. Garnish with lemon and lime slices.
Yield: 3 quarts.
he flour, alternating with the lemon-lime soda, just until the batter
Place 10 - 8 ounce glasses in the freezer overnight.
Into each frosted glass, Place 2 scoops sherbet. Fill glasses with lemon-lime soda.
Fill blender 1/2 full with crushed ice.
Add lemon-lime.
Use concentrate can to measure 1/3 can half and half and add to blender.
Fill blender with wine; blend and serve.
In a pitcher or punch bowl, combine cranberry juice and limeade concentrate. Slowly pour lemon-lime beverage down side of pitcher. Add vodka and liqueur; stir gently to mix.
Serve over ice. If desired, garnish each servince with lime or orange slices.
Have all ingredients well chilled.
combine Kahlua with undulated apple juice concentrate and lemon juice.
Pour over small chunk of ice in punch bowl.
Add sparkling apple juice and club soda or lemon-lime beverage.
Add champagne and stir gently.
Add lemon and orange slices for garnish.
Kahlua, apple juice concentrate and lemon juice may be mixed and refrigerated the day before.
Recipe may be increased without adjustment.