In punch bowl, stir together condensed milk and pineapple juice; add orange soda.
Top with sherbet and serve over ice if desired.
Refrigerate leftovers.
TIPS: Orange Pineapple Punch is a grear flavour for any time of year. Top punch bowl with mint leaves or fresh cut orange slices for refreshing taste. Pour leftover punch into ice-cube trays and freeze. Flavored ice-cubes can be chopped in blender. Spoon mixture into ice-cream bowls.
Mix orange juice, pineapple juice, lemonade and sugar until sugar is dissolved.
Add ginger ale.
Add a little water, if necessary.
For peach colored punch, put in 1 package of cherry Kool-Aid and 1/2 medium can of maraschino cherries.
For red punch, use 2 packages cherry Kool-Aid and 1 can maraschino cherries.
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.
Mix and chill Kool-Aid, water and sugar.
Just before serving, add chilled pineapple juice, orange juice and cola.
Put frozen orange punch in a molder and refrigerate red punch and 7-Up to keep it cold.
Mix red punch and 7-Up in a punch bowl. Add frozen orange punch and Rainbow sherbet.
Place sherbet in a large punch bowl, then add remaining ingredients; stir well.
Chunks of orange sherbet will remain in punch.
Makes about 5 quarts.
Add ingredients to a 1 gallon punch bowl.
Garnish the punch bowl with lemon, lime, and orange slices, cinnamon sticks, and a touch of pumpkin spice.
Add together orange juice, milk, sugar, peel and nutmeg in large pitcher.
Mix until sugar dissolves.
Cover and refrigerate.
Can be prepared the day before.
Pour sparkling water into orange juice mixture and stir to blend.
Scoop sherbet into large glass punch bowl.
Pour punch over and serve immediately.
Makes 12 servings.
In punch bowl, combine first 4 ingredients.
Place ice in bowl.
Add chunks of sherbet.
Garnish with orange slices.
Serves 20 to 25 punch cups.
Place orange sherbet in a punch bowl. Pour in orange-flavored drink, lemon-lime carbonated beverage, and orange soda; serve immediately.
Mix the orange drink and seven up in a punch bowl.
Add scoops of orange sherbet and ice cubes.
Stir well and serve.
Place orange juice and sherbet in a punch bowl.
Slowly add ginger ale.
Float slices of orange with a maraschino cherry in center in the punch bowl.
Add ice cubes.
Yields 15 to 20 servings.
Freeze 7-Up in ring mold overnight.
Pour orange juice in punch bowl.
Place frozen 7-Up ring in middle of bowl.
Float orange slices inside and outside of ring.
Punch will stay cold 2 to 3 hours.
Stir limeade concentrate, water, and almond extract together in a large pitcher.
Spoon orange sherbet into the bottom of a large punch bowl. Pour limeade mixture over the sherbet. Slowly pour ginger ale into the punch bowl; stir gently.
ater to simmer while preparing orange peel.
The peel is
Empty
orange juice into punch bowl; add water as directed for 1 can.
Add Seagrams.
Just before serving, add ice block, lemon lime soda and Amaretto.
Garnish with orange slices.
Makes 24 punch cups (4 ounces each).
You can double recipe.
In a bowl, combine hot tea and sugar, stirring until sugar is dissolved.
Let cool.
In punch bowl, combine tea, orange and lemon juices, orange liqueur and orange slices.
Chill until serving.
To serve, pour over ice in tall glass and garnish with orange slices.
Makes 5 cups.
In a two gallon punch bowl, empty the orange sherbet.
Pour chilled 7-Up over sherbet and stir gently just until combined. Allow large chunks of sherbet to float on top of the punch.
Serve immediately.
Scoop sherbet into a large punch bowl. Add orange juice and guava nectar. Allow sherbet to soften for about 15 minutes, then stir to blend. Stir in lemon-lime soda just before serving.
Prepare orange juice according to package directions; pour into a punch bowl. Stir in the soda and pineapple juice. Top with scoops of sherbet. Serve immediately.