Place lime sherbet in a punch bowl; slowly pour 1 bottle of lemon-lime soda over sherbet and stir gently. Fill bowl with remaining soda as drinks run out.
Spoon 3 pints sherbet into punch bowl.
Soften for about 5 minutes at room temperature.
Then slowly pour in chilled 7-Up, stirring slightly.
Float remaining sherbet on top of punch. Makes about 36 cups.
Mix all ingredients except lime sherbet. Be sure to chill pineapple juice and possibly jello and water mixture several hours before serving time so it will be cold. Pour into punch bowl and float lime sherbet on top.
Cut bananas in 1-inch chunks; place in blender with one cup Gatorade.
Blend at high speed until bananas are pureed.
In punch bowl, combine pureed bananas with other cup of Gatorade, pineapple juice, lemonade concentrate and dry ginger ale.
Add lime sherbet and stir until foamy.
Float lime slices in punch.
Makes 32 servings.
Run warm water over the container of sherbet for about 2 minutes.
Gently squeeze the container as the water runs over it. When sherbet breaks loose, remove the lid, gently squeeze sherbet into punch bowl.
Pour lemonade over the sherbet.
Never chop up the sherbet.
Prepare about 30 minutes before serving.
Pour chilled ginger ale into large punch bowl. Add chilled fruit juices. Stir gently. With scoop, dip sherbet into bowl until entire surface is covered. With punch dipper, dip punch over sherbet until pieces of sherbet are fairly small. Use flavor of sherbet to match desired color.
Put lime sherbet into punch bowl.
Pour 7-Up or Sprite over sherbet.
Just before serving, place sherbet in punch bowl. Add ginger ale and soda; stir until sherbet is almost dissolved.
Mix limeade concentrate, cold water and carbonated beverage in a large punch bowl.
Spoon scoops of sherbet into bowl.
Serve immediately.
Yields 15 servings (about 1/2 cup each).
Reconstitute orange juice and lemonade as directed on cans. Combine in punch bowl with apricot nectar, pineapple juice and lemon juice.
Pour bottled carbonated beverages or ginger ale slowly down side of bowl.
Drop scoops of pineapple, orange, lime or raspberry sherbet into punch.
Makes about 3 1/2 quarts without sherbet.
Make Kool-Aid using 1/2 amount of water, but full amount of sugar.
Mix all ingredients except sherbet.
Put in refrigerator until almost time to serve.
Add 1 pint lime sherbet to 1 quart of punch.
Mix
Kool-Aid, water, sugar and pineapple juice.
Chill. To serve, combine
chilled
mixture
and
ginger ale in a punch bowl. Drop sherbet by scoops into punch.
Have all ingredients chilled.
Mix pineapple juice and soda in punch bowl.
Spoon in 1 pint of sherbet.
Just before serving, spoon in the second pint of sherbet.
Pour punch over sherbet in bowl.
Punch will get cool as sherbet melts.
Great punch for Christmas.
Pour Hawaiian Punch into a punch bowl.
Add sherbet.
Pour ginger ale over the sherbet.
Add ice and champagne, if desired.
Place
Kool-Aid, pineapple juice, 7-Up, Sprite and half of the sherbet
in punch bowl 15 minutes before serving.
When bowl is half empty, add remaining sherbet.
May need additional Sprite.
Spoon ice cream and sherbet into 6-quart punch bowl.
Pour juice and Sprite over ice cream and sherbet.
This is so easy to make and so good.
Makes 12 to 16 servings.
Prepare lemonade according to directions.
Dissolve jello in hot pineapple juice.
Cool before pouring into punch bowl.
Add soda and softened scoops of sherbet and lemonade.
Scoop 1/4 to 1/2 sherbet into punch bowl and fill with lemon-lime soda. Mash sherbet to melt in bowl. This will foam.
In 1-quart pitcher, dissolve sugar in lime juice; stir in water.
Just before serving, pour lime mixture into punch bowl; add scoops of sherbet and Sprite.
Makes about 2 1/2 quarts.