In large pitcher, stir together cranberry-juice cocktail and undiluted lemonade concentrate until blended.
Then, stir in seltzer, and ice cubes if you like.
Garnish with orange pieces.
Serve immediately.
OR.
You can blend this ahead and keep it chilled, but don't add the cold seltzer and ice cubes until just before serving.
Make lemonade according to directions.
Add the slightly defrosted strawberries and the ginger ale.
Pour over ice to serve. (This recipe will make 24 servings.
For 500 servings, use 20 of each ingredient; for 100, use 40 of each.)
Add water to the lemonade as directed on the cans.
Mix with the other juices and add ice.
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.
Chill ginger ale or 7-Up.
Be sure it is well chilled.
In punch bowl, combine lemonade, orange juice, strawberries and 3 cups water.
Refrigerate to stay cold.
Just before serving, pour 7-Up or ginger ale into punch bowl.
Stir well.
Garnish with lemon, lime and orange slices.
You can mold ice with strawberries in ring mold; use extra pink lemonade and place in punch bowl.
In a pitcher, mix together 1 can lemonade with 1 can of water. Pour mixture into an ice cube tray, and place a cherry in each cube. Freeze until solid.
In a punch bowl, combine 2 cans lemonade concentrate, lemon-lime soda and red wine. Stir in lemonade ice cubes, and garnish with maraschino cherries, orange slices and lemon slices.
Let berries thaw and put through sieve if you wish.
Combine concentrate of lemonade with berries and berry juice. Add ginger ale and sparkling water just before serving.
Pour over ice in punch bowl.
Sliced bananas make an interesting garnish for this rosy lemonade punch.
Makes about 36 (4 ounce) servings.
In punch bowl, combine lemonade, juice, strawberries and 3 cups cold water.
Refrigerate.
Dissolve Jell-O according to box directions.
Cool.
Combine lemonade and water; mix well.
Pour into punch bowl.
Add Jell-O mixture; stir well.
Add ice cubes.
Garnish with lemon slices.
Dissolve gelatin and sugar in boiling water in large container.
Add lemonade concentrate and remaining water, mix well.
Chill thoroughly.
Pour over ice in punch bowl and serve. Makes 40 (4 oz.) servings.
In a punch bowl stir cold water into lemonade mix until dissolved.
Stir in pineapple juice.
Stir half of the sherbet to soften;
blend
into
lemonade
mixture.
Scoop
remaining sherbet on top.
Resting bottle on rim of bowl, carefully pour in carbonated beverage; stir gently.
Makes 14 cups.
In punch bowl, stir cold water into lemonade mix until dissolved.
Stir in pineapple juice.
Stir half the sherbet to soften.
Blend into the lemonade mixture.
Scoop remaining sherbet on top, resting bottle on rim of bowl, carefully pouring 7-Up. Stir gently.
Makes 14 cups.
In a large punch bowl, combine raspberry lemonade concentrate, water and lime juice.
Stir in lemon-lime soda and crushed ice.
Garnish each glass with a fresh raspberry.
Mix thoroughly in punch bowl the pink lemonade, cranberry juice and ginger ale. Add block of ice or lots of ice cubes, lemon sherbet and strawberries. Makes about 28 cups.
Makes approximately
1\tgallon.
Clean\trhubarb and cut into cubes.
Add
sugar, water and lemonade.
Stir, then cover and bake at 350\u00b0 for 30 minutes or until very soft.\tDrain off juice and chill.
Just
before
serving, pour mixture over ice cubes or ice ring
in
punch
bowl.
Pour carbonated beverage (desired amount) carefully down side of bowl.
Serve.
Make up lemonade concentrate as directed on can.
Pour into punch bowl and stir in cranberry juice.
Add ginger ale and ice cubes.
Mix well.
Float scoops of sherbet on top.
Makes 48 (4 ounce) servings.
Mix all ingredients in a large plastic container.
Cover, chill and serve.
Shake well before serving.
This will make at least two gallons of punch.
More or less water can be used, depending on desired sweetness.
Put rhubarb, lemonade concentrate, water and sugar into a large, nonreactive saucepan; heat to simmer over medium-high heat; reduce heat to low; cover, cook until rhubarb is very soft, about 20 minutes.
Press mixture through a fine-mesh sieve into a pitcher; discard pulp.
Refrigerate until chilled, at least 2 hours.
Pour rhubarb mixture over ice in a small punch bowl; slowly pour in lemon-lime soda and serve immediately.
Prepare lemonade concentrate with water according to the directions on the can.
Add chilled cranberry juice cocktail and ginger ale.
Add ice and mix well.
Float scoops of sherbet on top.
Serve as is or over ice cubes, if desired.
Yields 25 (6 ounce) cups.
Pour lemonade drink over sherbet.
Let stand for a short time. Stir and serve.