Mix all and serve in a punch bowl with ice and fruit of your choice, such as pineapple chunks and mandarin oranges.
Vodka may be used in place of rum.
Boil water.
Stir jello in water, dissolve.
Add sugar to jello and water and dissolve.
Pour into gallon jug (plastic). Add juice to plastic jug and stir contents well.
Fill jug with water, but leave room for expansion as it freezes and to be able to cut top of jug when thawed.
Pull frozen mixture out 5 hours before party.
You need 1 lemon-lime soda to add to the punch bowl with the frozen mixture.
Chop up frozen mixture and stir well. Serve!
Enjoy!
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.
Mix carefully in large pitcher, then pour into punch bowl so as not to spill around punch bowl.
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 Kool-Aid as recipe calls for; add pineapple juice.
Just before serving, add ginger ale and 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 large punch bowl, combine the pineapple juice and apricot nectar.
Just before serving, add the club soda and sherbet. Makes 25 to 30 servings.
Combine first 3 ingredients in a punch bowl.
Just before serving, spoon sherbet into punch bowl by heaping tablespoonfuls; stir gently.
Serve immediately.
Yields 3 quarts.
Mix all ingredients together except for ginger ale.
Add the ginger ale to mixture in punch bowl.
A ring of pineapple juice in the punch bowl is a nice touch.
Purchase another can of pineapple juice.
Serves 25.
Combine gelatin, water and sugar; bring to a boil for 1 minute.
Add Kool-Aid, pineapple, punch and strawberries.
Freeze until later.
Remove from freezer 1 hour before serving time. When ready to serve, chop until mixture becomes slushy.
Place in punch bowl.
Add Sprite or 7-Up.
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.)
Bring 4 quarts water to boil and add sugar.
Simmer 5 minutes. Make 8 cups tea and mix together with sugar water.
Let cool, then add remaining ingredients except ginger ale.
Add this when ready to serve.
Pour over ice.
Makes 3 1/2 gallons.
Serves 100. This recipe may be divided in half.
In punch bowl, stir together condensed milk and pineapple juice; add orange soda.
Top with sherbet and serve over ice if desired.
Refrigerate leftovers.
TIPS: Orange Pineapple Punch is a grear flavour for any time of year. Top punch bowl with mint leaves or fresh cut orange slices for refreshing taste. Pour leftover punch into ice-cube trays and freeze. Flavored ice-cubes can be chopped in blender. Spoon mixture into ice-cream bowls.
Mix 1/2 container or more of sherbet to a bottle of ginger ale.
It's better when creamy.
Put the frozen pineapple in and when it starts to melt you also have chunks of pineapple in the punch.
Cut bananas into chunks and place in blender.
Add 1 cup of pineapple juice and orange juice concentrate.
Blend until smooth. Transfer to large bowl.
Add the remaining 2 cups of the pineapple juice and the cold water, lemon juice and Equal.
Stir to completely mix.
Pour into containers and freeze to a slush. Put into a punch bowl, pour the lemon-lime soda down the sides of the bowl.
Stir gently to mix.
Serve in small punch cups.
Yields 24 servings.
In punch bowl dissolve sugar in lemon juice.
Blend in Hawaiian pineapple juice, cranberry juice cocktail and soda.
Add sherbet, stirring until softened.
Garnish with pineapple chunks or rings and maraschino cherries. Makes 48 (4 ounce) servings.
Pour champagne and 7-Up into punch bowl.
Drop in scoops of pineapple sherbet.
Combine sugar, drink mix and hot water.
Stir well until dissolved.
Cool.
In punch bowl blend sugar syrup, pineapple juice and soda.
Spoon in sherbet.
Makes 22 cups.
Place sherbet in a large punch bowl, then add remaining ingredients; stir well.
Chunks of orange sherbet will remain in punch.
Makes about 5 quarts.