In large punch bowl, mix lemonade and fruit punch; stir until well blended.
Top the punch with quart of sherbet.
Serve.
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.
Fill plastic glove with water, pour in the grenadine, and secure the glove closed with a rubber band. Freeze until solid, 4 to 5 hours.
Lightly stir the orange juice, lemon-lime soda, vodka, and champagne together in the cauldron; add the orange sherbet in large scoops. Allow the sherbet to melt and form an orange layer over the punch. Float the peeled grapes on the mixture. Carefully peel the glove from the grenadine ice hand and float the ice hand in the punch to serve.
he sugar loaf with rum and light up the alcohol. The sugar
Mix all liquids together.
Top punch by adding scoops of sherbet to the bowl.
This also helps to keep it chilled.
Cook sugar and water together until clear.
Mix lemonade, pineapple juice, strawberries and almond extract together along with sugar and water. Freeze.
Do this 3 or 4 days before party. Add sherbet 2 hours before party along with the ginger ale when base is put into punch bowl.
Makes sort of a slush or can thin to likeness.
qual parts water and rubbing alcohol.
Muscle & Joint Reliever
CITRUS ICE CUBES: Fill each compartment of an ice cube tray with 1 piece of cut up fruit. Fill with water and freeze until solid.
PUNCH: In a large pitcher combine the punch ingredients except for the ginger ale and sliced oranges. Cover and chill for at least 2 hours but up to 24 hours.
Strain and discard ginger and the pulp.
Slowly stir in the ginger ale. Serve the punch over citrus ice cubes in chilled glasses.
Garnish with scewered orange slices.
Each serving approximately 3/4 cup.
Mix Hawaiian Punch and juices in a large container.
Freeze 1 to 2 quarts of the punch in a decorative mold to chill the punch. When ready to serve, add the ginger ale and garnish with slices of lime.
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.
In punch bowl, combine chilled pineapple-grapefruit drink, lemon juice, cold water, soft drink powder and sugar.
Stir until soft drink powder and sugar are completely dissolved.
Top punch with large spoonfuls of lime sherbet.
Resting bottle on rim of the punch bowl, carefully pour in carbonated beverage.
Serve some sherbet with each cup of punch.
Serves 30 to 35.
Chill 3 cans of Punch and 1 can of juice in refrigerator until ready.
Mix Punch and juice in punch bowl.
Scoop out frozen Punch and stir in.
This will keep it cold.
Garnish with orange slices.
Pour ginger ale over frozen punch. Garnish with apples.
Combine fruit juices with tea in punch bowl.
Just before serving, stir in ginger ale.
Float ice cubes in punch.
Add orange or lemon slices to punch.
Yields 3 1/2-quarts or 18 (6 oz.) servings.
Empty
pineapple
juice
into
a gallon container.
Add frozen juices
one
at
a time.
Add sugar and Kool-Aid flavor packet. Finally add enough water to make a gallon mixture and stir well. Serve
in
combination
with
ginger ale for a refreshing party drink!
Liquify strawberries in blender; combine with juices and amount of water to dilute Hawaiian Punch or more if necessary. Just before serving, add ginger ale.
Mix together first three ingredients with sugar.
Add water, stirring until dissolved.
Add all juices and peppermint sticks. Serve over ice.
Add orange slices.
In a large saucepan, combine hot water, sugar and jell-o, stirring until dissolved.
Set aside and let cool.
Combine cold water, almond extract, pineapple and lemon juice in a large bowl and stir in cooled jell-o mixture.
Freeze until about 3 hours before serving.
To serve chop up partially defrosted mixture and combine punch with chilled soda or gingerale in a large punch bowl.
Mix pineapple juice, ginger ale and sugar in punch bowl.
Fill bowl with as much of the fruit punch as it will hold, but leave room for the ice.
Fills large punch bowl.
Freeze 1 can of punch in ice cube trays.
One half hour before serving, mix punch, punch cubes and ginger ale in large punch bowl.
Spoon in sherbet.
Enjoy.
(This should make enough to fill a punch bowl.)