Add ingredients in order written and you have the perfect pink and perky punch!
Fill punch bowl or beverage server with ice.
Pour beers over ice.
Stir in lemonade concentrate and vodka after beer stops foaming.
Garnish with lemon wheel slices, if desired.
Empty contents of frozen Pink Lemonade can into blender.
Fill blender with ice.
Fill Can with vodka and pour over ice.
Blend until ice is crushed to desired size.
Blend in Cool Whip to desired taste.
In a chilled punch bowl mix lemonade, cold water, champagne and soda. Stir gently.
Dip ice ring in warm water and unmold. Float flower-side up in punch.
Serves 28 (5 ounce) servings.
Combine the lemonade, champagne and 2 bottles of Sprite in an airtight container.
Freeze overnight.
Before serving, remove punch from freezer and allow it to sit for 10-15 minutes on counter.
Place this mixture in your punch bowl.
Before serving, slowly add the remaining bottle of Sprite and stir until slushy.
Combine first 3 items; refrigerate.
At serving time add the club soda.
Serve over ice or pour punch over ice in punch bowl. Serves approximately 35.
Combine pineapple juice, sugar and pink lemonade in punch bowl.
Add ice cream, then fill punch bowl with ginger ale. Serve at once.
Combine all ingredients except lemon slices in a large punch bowl.
Add ice. Garnish with lemon slices.
Makes 32 servings.
Dissolve gelatin in 2 cups boiling water.
Add lemonade and 4 cups cold water.
Add cranberry juice and Hawaiian Punch.
Chill.
In a punch bowl, pour in vodka, 7up and Capri Sun.
Stir together and adjust amounts of each ingredient to taste.
If you are neat, you can use scissors to cut across the Capri Sun pouch and pour in the liquid.
I suggest buying extra of each ingredient since some may like it weaker or stronger than others, also I almost always end up making more anyways :).
Use only pink Hawaiian punch.
Triple the recipe and it will serve 200 or more.
Mix one recipe at a time.
Place a strawberry slice into each recess of a 12-cup ice cube tray. Fill with water and freeze.
Meanwhile, combine sugar and a few drops of food coloring in a small plastic bag. Rub together until sugar is pink. Place on a saucer. Place egg white on another saucer. Dip the rim of 12 serving glasses into beaten egg white then sugar. Set aside.
To serve, combine mineral water, lemonade and apple juice in a punch bowl. Tint pink with a few drops of food coloring. Add strawberries and strawberry ice cubes.
Squeeze a little lime juice in the grapefruit-pineapple juice and
float\tthin
slices of lime on top.
At last minute add the ginger ale and tie a clump of mint together and float in the punch.
This recipe for punch which has been reduced is suitable for
a child's party or any other small group.
It is so easy
to use quart size milk cartons to freeze the punch in and then you can just tear away the carton when ready to place them in the punch bowl.
In the morning of your party, in a very large bowl, combine all ingredients except ginger ale; you may want to then pour this mixture into juice jugs to refrigerate to avoid any spills.
When ready to serve, place 7 cups of the punch mix in punch bowl along with 2 cups of the ginger ale; float a Citrus Ice Ring (recipe posted separately #24758) in the bowl; this allows you to refill (refresh) the punch bowl two more times without it getting too watered down as the ice ring melts.
Mix and freeze overnight, making a slush.
Serve in punch cups or small glasses with cocktail straws.
Makes about two punch bowls full.
To make half a recipe, use small frozen fruit cans and 1/2 fifth of rum.
Mix lemonade and ice water.
Add pineapple juice and Hawaiian Punch.
Stir thoroughly.
Add 7-Up.
Scoop sherbet into punch bowl.
Pour punch over sherbet very slowly.
Punch will be very frothy.
Serves 100 four ounce servings.
Mix all
together, chill and serve with a few ice cubes in each
punch
cup.
Recipe
can
be\tdoubled or tripled very easily with very good results.
In a large punch bowl combine apple juice, fruit punch, lemonade concentrate, pink lemonade concentrate, water and food coloring. Mix well.
In a large glass punch bowl, mix the lemonade and
In punch bowl, combine lemon flavored iced tea mix, peach nectar, Rose wine, water and fruit punch; chill.
Just before serving, add pink champagne and ice mold.
Makes about 25 (5 ounce) servings.