Mix fruit punch drink mix with 2 quarts of water and add 2 cups of sugar.
Add all frozen juices.
Add crushed pineapple and chopped cherrie s.
Mix well or until all ingredients are melted.
Before serving, add 8 quarts of water.
In a large punch bowl put 2 quarts mix, 2 quarts ice, 1/2 liter of ginger ale. Mix well and serve. Makes approximately 4 gallons; enough to serve 100.
Combine all ingredients.
Serve in a punch bowl with ice.
Combine Hawaiian Fruit Punch, fruit juice concentrates and water.
Pour over ice in a large punch bowl.
Resting bowl on rim of large punch bowl, carefully pour ginger ale down side.
Mix gently with up and down motion.
Trim with fresh fruit slices. Makes 30 servings.
In a punch bowl, mix together fruit punch, pineapple juice and ginger ale. Add scoops of sherbet into the punch. Wait for the sherbet to begin melting, approximately 10 minutes, stir gently, and serve.
Chill all ingredients.
You can make fruit ice rings with fruit and fruit punch and freeze.
Mix all ingredients, keeping orange juice in concentrated form.
Serve in large punch bowl.
Combine fruit punch, fruit juice concentrates and water.
Pour over ice in punch bowl.
Chill.
At serving time, slowly pour ginger ale down side of punch bowl.
Mix gently.
Float orange and lime slices.
Mix fruit punch with water. Add other ingredients.
Serve in punch bowl.
When ready, add ice and 3 or 4 round slices of orange.
Makes a little more than 1 gallon.
If desired, add more punch or water to taste.
Mix fruit punch, water and strawberry Bullet in large container and freeze.
When frozen, scoop into glass and mix half and half with 7-Up.
The frozen fruit punch concentrate, water and ginger ale may be mixed together no more than 3 hours before serving.
Add the sherbet prior to serving and beat for a few minutes with a mixer.
Put frozen fruit punch into a punch bowl and add the sherbet and whole 2 liter of 7 up.
Stir and add ice.
Serve.
Combine wine and fruit punch concentrate in a blender. Fill the rest of blender with ice; blend until mixture is the consistency of a slushie.
Layer pineapple chunks, fruit punch, and orange juice in a blender. Fill the rest of blender with ice. Blend on medium to high speed until ice is crushed and mixture is slushy.
Mix fruit punch and lemonade with water according to their directions.
In large container add fruit-ade mixture.
Add ginger ale and serve over ice.
Chill ginger ale until ice crystals form.
Add the frozen fruit punch.
Mix well and enjoy.
Easy to transport and tasty, too.
In a large punch bowl, pour fruit punch. Add pineapple chunks, strawberries and bananas. Slide in the sherbet and slowly pour in the lemon-lime soda.
Place sherbet in punch bowl. Pour in fruit punch and lemon-lime soda.
In a punch bowl, combine fruit punch and orange juice. Slowly pour ginger ale down the side of the bowl to retain carbonation.
Cut lemon into tiny wedges that will fit into 1 cube of an ice cube tray. Place one wedge into each cube, cover with water and freeze.
Thaw concentrated grape juice and fruit punch; mix together. Set aside in refrigerator.
Just before serving, mix a third of the concentrate with a third of the soda. (I like to make in batches of three so it stays bubbly and fresh during the event). Pour the soda in slowly. Add a tray of the lemon wedge ice cubes and a few generous scoops of raspberry sorbet.
Mix
all
of
the ingredients, except sherbet together. Add 1 can
of
water for the pink lemonade and 1 can of water for
the orange
juice.
Make
an ice mold of fruit punch and raspberries. Add the sherbet just before serving.
In large punch bowl, mix lemonade and fruit punch; stir until well blended.
Top the punch with quart of sherbet.
Serve.