Mix lemonade and grape juices.
Add ginger ale.
Pour into large punch bowl.
Add shaved ice or ice ring.
n a separate bowl mix non-alcoholic beer, egg and oil until
The night before the party, pour some of the club soda into a ring mold.
Freeze.
As the liquid mold begins to harden, add the maraschino cherries.
Freeze.
Pour all ingredients into large punch bowl. Punch can be made earlier than required but Soda Water and Ginger Ale to be added just before serving.Enjoy!
The recipe requires lemon cordial, not lemons, but for some reason it won't let me put 'lemon cordial' in the ingredients.
Thaw frozen juices.
Pour into punch bowl; add pop and mix. You may add water, if desired.
It makes the punch a little less tangy.
Mix to your own taste all ingredients.
You may leave the strawberries frozen and that will keep your punch cold longer. Sherbet should be put in scoops, not whole.
Combine all ingredients, except sherbet.
Drop sherbet in large scoops into punch bowl.
Combine concentrates in punch bowl & gradually stir in Club Soda.
Add ice + orange slices & serve immediately.
Mix strawberry daiquiri with punch. Add ginger ale last.
Then scoop in sherbet last and garnish with orange and lemon slices and strawberry ice.
Serves 10 to 12.
Into a punch bowl, pour the pineapple juice, white soda and champagne or sparkling grape juice.
Add ice cubes.
Stir.
Makes one punch bowl full.
Mix all five ingredients.
Pour into a plastic tub. We recommend a miniature bathtub. Float lemon and lime pieces on top.
Surround the tub with clothespins and attach thong panties to each.
Pop in a plastic ladle and you have a party.
Combine all ingredients in a punch bowl; add an ice ring, if desired.
Yields 6 1/2 quarts.
Mix all ingredients in punch bowl.
Serves 25 to 30 people.
Mix all ingredients.
Put in punch bowl; chill and serve.
Pour coffee over ice cream and beat lightly until partially melted.
Add teaspoon of creme de cacao.
Pour into punch glasses; sprinkle with nutmeg.
Make a syrup by boiling sugar and 4 cups water for 10 minutes. Add tea and fruit juices.
Chill 2 to 3 hours.
Add remaining ingredients.
Pour over block of ice in punch bowl.
Serves 60 to 70.
Cook sugar and water to boiling point.
Pour over the mint leaves (10 or more leaves).
Simmer for 10 minutes; strain and chill.
Place block of ice in large punch bowl.
Over ice pour mint syrup, pineapple juice, orange juice, creme de menthe and lemon juice; stir to mix.
Just before serving, add carbonated beverage; stir lightly.
Garnish with lemon and lime slices.
In a container you can easily refrigerate, combine pineapple juice & cream of coconut.
Mix well, cover & refrigerate.
To serve: Stir mixture well & transfer to your punch bowl. Spoon ice cream into the mixture & slowly pour in Club Soda.
Place all of the ingredients except the San Pellegrino and the mint in the blender and pulse a few times until rustically combined.
Transfer to a punch bowl.
Rustically chop the mint in the mini food processor or by hand and then add to the mix.
Chill in the fridge for at least a few hours to allow the flavours to infuse.
Just before serving, add in the San Pellegrino and give it a good stir.
Serve over ice cubes and garnish with fresh mint leaves.
Mix all liquids together.
Top punch by adding scoops of sherbet to the bowl.
This also helps to keep it chilled.