Combine Jell-O with boiling water and stir at least 2 minutes until completely dissolved.
Add grape juice concentrate and white grape with peach juice.
Stir until well combined.
Pour into 2 containers and freeze until 2 hours before serving.
Remove from freezer and when it reaches \"slush\" stage, put into punch bowl and gently stir in 1 1/2 bottles ginger ale.
Serves about 100. (Recipe can be halved.)
Non-Alcohol Version: omit schnapps and vodka. Replace with 1 1/2 cups peach nectar.
Combine all ingredients in a pitcher. Refrigerate covered until cold. Serve over ice in tall glasses or fill a small punch bowl. Double or triple the recipe for a large bowl.
If serving in glasses, put a small scoop of vanilla ice cream or orange sherbet on top. Float scoops on top of frozen juice rings in the punchbowl.
Mix together.
Can be chilled ahead of time. Pour over ice in punch bowl.
This is not a real sweet punch.
Good to serve with cakes, etc.
Also good for individuals watching their diets. Yields 24 (4 ounce) glasses.
o dissolve.
Place undrained peach slices in blender. Cover; blend
Mix first 5 ingredients beforehand and chill.
You can make an ice ring of these ingredients if you like, adding colorful pieces of fruit (i.e. cherries, strawberries, peach slices).
Add Sprite at time of serving.
Chill all ingredients. In a large punch bowl combine peach nectar, concentrated orange juice, lemon juice, brandy and grenadine. Mix well and pour in the carbonated water and champagne.
Mix together puree, water and juices.
Immediately before serving, add ginger ale and champagne and float peach slices in bowl as garnish.
If punch starts to lose its color, add red and yellow food coloring, a drop at a time.
Serves 50.
lices on cutting board. Place peach slices and lemonade concentrate in
In large punch bowl, mix Hi-C peach drink and ginger ale. Add ice cream last or just before serving.
Add more ginger ale as needed.
Slice orange into thin slices and set aside.
Pour together in a punch bowl the pineapple juice and peach Schnapps.
Float the orange slices and mint leaves on the top and serve.
Combine the first 3 ingredients, stirring until gelatin dissolves.
Add water, drink mix and pineapple juice.
Stir until lemonade dissolves.
Divide mixture into two 1-gallon size, heavy-duty, Ziploc plastic bags.
Seal and freeze.
Place frozen mixture in a punch bowl; let thaw partially.
Add 1 bottle lemon-lime beverage to each bag of peach mixture in bowl.
Stir gently.
Yields 2 gallons.
Mix all ingredients together and add water to make approximately 6 quarts.
Freeze until slushy.
Place in punch bowl and add ginger ale.
Combine first 3 ingredients.
Add ginger ale last, just before serving.
One may want to freeze some of the punch with pineapple slices, cherries, etc.
Serves 30.
Dissolve jello into boiling water; set aside.
In another bowl, dissolve sugar in 4 cups of water.
Add jello mixture to this, then add peach Hi-C and pineapple juice.
Mix all together and freeze in milk cartons or large plastic containers.
Boil 2 cups water; stir in peach jello until dissolved.
Add remaining ingredients, except ginger ale.
Freeze.
When ready to serve, add ginger ale.
Chill wine and Slice before mixing.
Mix all ingredients in punch bowl and serve.
Boil 2 cups of water to dissolve jello.
Freeze all.
Makes 1 1/2 gallons without ginger ale.
When ready to serve, add 1 bottle ginger ale.
Peach sherbet can be added.
Mix drinks together in punch bowl.
Add broken-up sherbet a little at a time.
Dissolve peach Jell-O in 1 cup of boiling water.
Mix with lemonade and serve over ice.
Put peaches in blender until pureed.
Mix with peach drink. Serve cold.