Combine pineapple juice, club soda and cream of coconut in a punch bowl or pitcher.
Stir until well blended.
Serve in punch cups with a flavored ice cube in each.
Mix sugar, Kool-Aid and pineapple juice with a can of water form the pineapple juice.
Put in refrigerator until needed.
Add ginger ale last, when it is needed.
Can use an ice ring in it or sherbet.
Mix jello and sugar in large plastic container.
Add boiling water and mix until dissolved.
Add orange juice and pineapple juice.
Pour into gallon plastic container and freeze.
When ready to use, set out approximately 2 hours.
Add 1/2 bottle ginger ale to 1 gallon frozen mixture.
Serves about 25.
In a very large container, add the pineapple juice, sugar, and unsweetened lemonade Kool-Aid; stir until the sugar dissolves.
Add in 3 quarts of water, orange juice concentrate, and lemon juice; stir to combine.
Chill for 4 hours.
Right before ready to serve, add in the ginger ale and stir.
To make an ice ring--reserve 4 cups of punch before you chill it.
Place assorted fruit in the bottom of a 6-cup ring mold.
Pour 4 cups of punch into mold and freeze for 8 hours.
Add sugar to water in pan.
Bring to boil to make syrup.
Add syrup to Kool-Aid (mixed).
Add pineapple juice.
Chill.
Add ginger ale before serving.
(This can also make an ice ring.)
Freeze the large can of pineapple juice in ice cube trays. When ready for punch, put tea bags in boiling water; let stand for 10 minutes.
About 1/2 hour before serving, put pineapple cubes in bowl.
Add remaining ingredients, except for ginger ale.
Stir punch, then add ginger ale.
Combine 1 can pineapple juice and peppermint.
Pour into 2 ice cube trays.
Freeze until firm.
Combine remaining juice concentrate and 1 quart ice water in large pitcher.
Stir in soda. Pour over pineapple ice cubes in punch bowl.
Yields 30 servings.
In a large punch bowl, combine pineapple juice, cranberry juice, lemonade concentrate, sugar and food coloring, if used. Just before serving, pour in the ginger ale.
Garnish with ice ring or serve over ice.
Makes 36 (1/2-cup) servings.
In a punch bowl, combine cranberry juice and pineapple juice. Stir in pineapple tidbits and cranberries. Serve with ice.
Combine pineapple juice, ginger ale and gelatin, mixing well. Add both sherbets to drink mixture and serve.
Yields 20 to 25 (6 ounce) glasses of punch.
Chill punch bowl.
When ready to serve, pour slush (pineapple juice) into punch bowl.
Add Cheerwines and mix.
Great taste and easy.
Makes approximately 24 servings.
Chill juices.
In large punch bowl, combine pineapple juice, cranberry juice, lemonade concentrate, sugar and food coloring. Just before serving, pour in ginger ale.
Garnish with ice ring or serve over ice.
In a punch bowl, combine Chablis and pineapple juice.
Peel and thinly slice kiwi.
Slice fresh strawberries.
Add kiwi and strawberries to punch and brandy, if used.
Add ice cubes.
Serve immediately.
Wash and hull strawberries and chop coarsely.
Combine: wine, sugar, pineapple juice concentrate. Add strawberries.
Add: zest of entire lemon and Juice of entire lemon, and add the lemon shell to above wine mixture. Stir, cover in airtight container and refrigerate overnight.
Next day:
Strain liquid and discard pulp and lemon shell.
Pour into a large punch bowl, add champagne and soda.
Serve in a champagne flute, over ice.
I DO NOT always strain the fruit out of the liquid but I do discard the lemon shell.
In a punch bowl combine ice cream, sherbet, pineapple juice and ginger ale.
In a large punch bowl, combine ice cream, sherbet and pineapple juice.
Mix well.
Add ginger ale.
Mix gently.
Makes approximately 25 servings.
Have all ingredients chilled.
Mix pineapple juice and soda in punch bowl.
Spoon in 1 pint of sherbet.
Just before serving, spoon in the second pint of sherbet.
Mix together Kool-Aid, sugar, water and pineapple juice.
Pour into gallon jug and fill to top.
Chill until slushy.
When ready to serve, pour into punch bowl and add ginger ale.
In large nice serving bowl, mix Chablis and pineapple juice.
Peel kiwis and lice thinly. Slice fresh strawberries.
Add strawberries and kiwi slices to punch. Add brandy, if used.
Add ice cubes and serve immediately.
Mix equal parts of 3 juices.
Chill to allow flavors to blend. Add ginger ale just before serving.
To make 25 (5 ounce) servings, use 46 ounce size pineapple juice and measure other juices with the can.
Use 1 liter (33 ounce) bottle of diet ginger ale.