Put cranberry juice and ginger ale into a large punch bowl. Add ice.
Decorate with lemon slices with a cherry placed in the center of each slice.
Combine equal amounts of punch and ginger ale.
Freeze cherries in water in round jello mold.
Float ice ring in punch for \"wreath\" look.
Put fruit punch and ginger ale in refrigerator to chill.
Mix lemonade with water.
Add fruit punch and ginger ale.
Pour over ice cubes in a punch bowl.
Float lemon slices on top.
Makes 16 servings.
mall-medium size Tupperware containers and freeze.
The day of
Combine all ingredients, except ginger ale.
Chill punch and ginger ale until ready to serve.
Add ginger ale and serve ice cold.
Bring water and sugar to a boil.
Boil 3 minutes.
Remove from heat. While hot, add Jell-O, stir until dissolved.
Cool 30 minutes. Add pineapple and orange juice.
Freeze Mixture.
Allow punch to partially thaw several hours before needed.
Add one 2 liter ginger ale.
Mix punch and ginger ale to form a delicious slush.
In a 6 gallon container, combine water, sugar, Kool-Aid, orange juice, lemonade, pineapple juice and apricot nectar.
Mix well.
Just before serving, pour 1/3 punch mix into punch bowl and add 1 bottle ginger ale.
Repeat amount of punch and ginger ale as needed.
Should serve 100.
Make a syrup of the sugar and water by boiling for 1 to 2 minutes.
Add tea and jello.
Add all fruit juice and let stand for 24 hours.
Add Hawaiian Punch and ginger ale when ready to serve.
Let sherbet sit in punch bowl until soft,
chill ginger ale and pour over sherbet right before serving.
Makes a beautiful punch for a bridal or baby tea.
Mix punch and ginger ale.
Be sure the mixture is cold and add sherbet when ready to serve.
Mix orange juice and water together.
Add Hawaiian Punch and ginger ale and mix well.
Put sherbet in and let set for 30 minutes before serving.
Mix fruit punch and ginger ale.
Place sherbet on top, enough for taste.
Pour Hawaiian Punch and ginger ale in punch bowl.
Keep sherbet frozen; put in punch last.
Slice orange up.
Put in punch to garnish.
Have your punch and ginger ale cold and pour into large punch bowl with ice and lime sherbet.
Stir until mixed well.
Serves about 20.
Mix Hawaiian Punch and ginger ale, mixing 1 bottle of ale at a time.
Mix in pineapple, tasting until it's punchy enough.
Last of all, add orange juice.
You might want to mix in 1 tablespoon of sugar.
Boil water and sugar 1 to 2 minutes.
Add strong tea and jello.
Add all fruit juices and let stand for 24 hours.
When ready to serve, add Hawaiian Punch and ginger ale.
Add ice before serving or use ice ring.
Put sherbet in bowl. Add punch and ginger ale. Mix and serve immediately.
Mix in a punch bowl.
Or serve per glass, filling the glass half full of cider and topping it off with the ginger ale.
Pour punch and ginger ale together.
Spoon in as much sherbet as desired.
1 lb coffee, can washed and rinsed.
To make the