Mix all ingredients in a large plastic container.
Cover, chill and serve.
Shake well before serving.
This will make at least two gallons of punch.
More or less water can be used, depending on desired sweetness.
In a large pitcher, combine pineapple juice, lemonade and water.
Chill for 2 hours or more.
Add club soda and if desired, strawberries.
For an alcohol drink,
Increase water to 6 cups and add 1 1/2 cups of Rum or Tequila and omit the club soda.
Mix pineapple juice, sugar, pink lemonade and water in a bowl. Scoop in strawberry ice cream. Add ginger ale.
Mix well.
Add water to the lemonade as directed on the cans.
Mix with the other juices and add ice.
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 the ginger ale when ready to serve.
Could use an ice ring or a container of sherbet.
One and one-half of this recipe will almost fill the Pine Grove Church punch bowl.
In a gallon pitcher combine peach nectar, pineapple juice & lemonade concentrate.
Gently stir in carbonated ginger ale & sparkling water, then immediately serve over crushed ice.
In large pitcher or punch bowl, stir together the lemonade, pineapple and daiquiri concentrates.
Add cold water, stirring gently.
Add ice cubes or ice ring, then float berry slices atop. Serves 15 (4 ounce) servings.
In a punch bowl stir cold water into lemonade mix until dissolved.
Stir in pineapple juice.
Stir half of the sherbet to soften;
blend
into
lemonade
mixture.
Scoop
remaining sherbet on top.
Resting bottle on rim of bowl, carefully pour in carbonated beverage; stir gently.
Makes 14 cups.
In punch bowl, stir cold water into lemonade mix until dissolved.
Stir in pineapple juice.
Stir half the sherbet to soften.
Blend into the lemonade mixture.
Scoop remaining sherbet on top, resting bottle on rim of bowl, carefully pouring 7-Up. Stir gently.
Makes 14 cups.
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.
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 lemonade, orange juice and water in punch bowl.
Spoon in ice cream and sherbet.
Serve.
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 large pitcher, stir together cranberry-juice cocktail and undiluted lemonade concentrate until blended.
Then, stir in seltzer, and ice cubes if you like.
Garnish with orange pieces.
Serve immediately.
OR.
You can blend this ahead and keep it chilled, but don't add the cold seltzer and ice cubes until just before serving.
Make lemonade according to directions.
Add the slightly defrosted strawberries and the ginger ale.
Pour over ice to serve. (This recipe will make 24 servings.
For 500 servings, use 20 of each ingredient; for 100, use 40 of each.)
Make orange juice and pink lemonade to directions on can.
Mix both together with 7-Up.
Add bananas, cherries and pineapple. This punch can be served as stated or with the gin and vodka.
Put lemonade, orange juice and carbonated water in punch bowl and stir.
Fold in sherbet and ice cream.
Serve at once.
Serves 10 to 12.
Make up lemonade concentrate as directed on can.
Pour into punch bowl and stir in cranberry juice.
Add ginger ale and ice cubes.
Mix well.
Float scoops of sherbet on top.
Makes 48 (4 ounce) servings.
Mix lemonade by directions on can.
Add pineapple juice and sugar.
Just before serving, add ginger ale.