Combine all ingredients except ginger ale.
Stir well until all sugar is dissolved.
Divide into equal portions.
Store in 2 freezer-safe containers and freeze.
Remove frozen punch 3 to 4 hours before using so the mixture is mushy.
Empty the concentrate into large punch bowl and pour one 2 liter bottle of ginger ale over punch.
Do not add ice.
(The frozen slush will do the job.) Repeat with the other container and ginger ale.
gently slide the mold into punch bowl.
Pour in half
Mix lemon-lime soda and apple juice.
Float lemon slices on top.
(This recipe may be doubled.)
Combine juices, syrup and sauterne wine.
Pour into punch bowl.
Just before serving, pour soda water into the punch mixture.
Add champagne and stir once or twice, just to mix.
Add ice cubes.
hen ready to serve the punch, add a full 2 liter
Keep all ingredients in refrigerator.
Mix shortly before serving.
Freeze an ice ring from Hawaiian Punch with strawberries or cherries.
Add to punch.
This is a pretty Christmas punch. Double the recipe for a larger group.
Place the passion fruit pulp, lime zest, sugar and 1/2 cup water in a small saucepan over medium-high heat. Stir until the sugar is dissolved. Pour into a bowl, add ice cubes and place in the freezer for 25 mins. (If making ahead of time, simply chill in refrigerator until required.)
Place the champagne, vodka and lime juice in a punch bowl. Strain the passionfruit syrup and pour into the champagne mixture. Gently stir to combine.
Mix equal parts of juice and ginger ale in a punch bowl.
Make ice ring using punch mixture.
Freeze and float in punch.
Pour concentrates and water into punch bowl.
Carefully pour ginger ale, sparkling water and grape juice down side of bowl. Add ice ring or cubes containing mint leaves and maraschino cherries to punch to float on top of punch.
Mix first 4 ingredients in large pitcher or bowl.
Cover and refrigerate until cold.
Place a fancy-molded ice in punch bowl.
Pour juice mixture over.
Add Champagne and party!
In a large punch bowl, combine champagne, ginger ale and strawberries. Stir gently and serve.
In a large mixing bowl, place the orange juice concentrage, the orange liqueur and 1 bottles of the ginger ale. Stir well.
Place the ice ring in the punch bowl and slowly pour the liquid mixture.
Then, SLOWLY pour in the remaining ginger ale and champagne.
Stir slightly before serving.
n a serving picture or punch bowl, pour equal parts white
Combine the sugar, liqueur, cognac and cherry juice and cherries, if desired.
Just before serving, add remaining ingredients.
This punch is beautiful served in a silver bowl with a fancy ice block floating in it.
This recipe serves 10.
Pour all ingredients over ice into punch bowl.
Stir and ladle into cups.
If recipe is doubled you do not need to double the strawberries.
Combine all ingredients in a large punch bowl.
Add an ice ring, if desired. Yields 6 1/2 quarts.
Pour over ice ring in punch bowl.
Serves 15 to 20.
Heat the sugar and the water slowly until all the sugar is melted, stirring occasionally. Let this mixture cool.
Add the lemon juice, almond extract, and vanilla extract.
For every cup of this mixture, put 2 quarts of ginger ale in the punch bowl and add crushed ice.
Chill ingredients in refrigerator the day before opening. Mold ice ring with slices of lemon, lime and mint.
Combine ginger ale and apple juice and pour in punch bowl.
Center ice ring in the center.
Combine all ingredients in a punch bowl; add an ice ring, if desired.
Yields 6 1/2 quarts.