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.
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.
Into a punch bowl, pour the pineapple juice, white soda and champagne or sparkling grape juice.
Add ice cubes.
Stir.
Makes one punch bowl full.
In punch bowl, combine orange sherbet, ice milk and can of pineapple.
Add half and half, ginger ale and club soda; mix well. (Have all ingredients cold.)
Serve.
This is great with salty nuts.
A wonderful punch for weddings.
Put pineapple sherbet in punch bowl, pour liquid over it and stir.
Add ice cubes with cherries frozen in them.
Put lemonade concentrate, pineapple, strawberries and grenadine in blender.
Blend until smooth.
Combine in punch bowl with ginger ale with crushed ice.
Mix all the above and add ice to a punch bowl and serve.
Place sherbet in punch bowl.
Pour in 7-Up and pineapple juice.
Stir together and let sherbet melt.
Dissolve sugar and jello with boiling water.
Add pineapple juice.
Pour into 1-gallon jug and freeze.
Thaw slightly.
Put into punch bowl and add Sprite.
Combine sugar and 2 quarts water in large saucepan.
Heat until sugar dissolves and cool.
Add Kool-Aid and pineapple juice; mix well.
Freeze in container that will fit in punch bowl.
Set out about 2 hours before serving.
Add ginger ale or lemon-lime drink.
Add vanilla ice cream.
Combine first four ingredients and stir well.
Add ginger ale at last minute.
Makes 32 (4 ounce) punch cup servings.