Combine 1 quart of ginger ale and 1 pint sherbet, beating well before adding any more.
Continue adding in these proportions as needed.
For extra body to the punch, add vanilla ice cream every so often.
Yields 50 (1/2 cup) servings.
Beat together 1 quart of ginger ale and 1 pint of sherbet. Continue adding ginger ale and sherbet as needed.
Yields fifty 1/2-cup servings.
Combine equal amounts of punch and ginger ale.
Freeze cherries in water in round jello mold.
Float ice ring in punch for \"wreath\" look.
then gradually beat in the ginger ale and fruit juices. Place in
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.
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 first 3 ingredients. The ginger ale is to be added just before serving. Sherbet can be added if desired.
Soften 1 pint sherbet.
In punch bowl, combine softened sherbet, lemon, orange juice, to sugar.
Stir to dissolve sugar. Add cranberry juice. Refrigerate up to 5 hours.
Before serving punch, add ginger ale, mixing well. Scoop remaining sherbet into balls to float in punch.
Makes 30 (4 ounce) servings.
Mix punch and ginger ale.
Be sure the mixture is cold and add sherbet when ready to serve.
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 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.
Combine gelatin and sugar; add boiling water.
Stir until dissolved.
Stir in cold water and fruit juice.
Chill.
Spoon sherbet into punch; add ginger ale.
Yields about 6 1/2 quarts.
Pour punch and ginger ale together.
Spoon in as much sherbet as desired.
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 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.
Dilute orange juice and lemon juice according to directions on cans.
Mix fruit juice, sugar and water.
Add ginger ale just before serving, then 1 quart orange sherbet in center of punch bowl.
This makes 10 gallons and serves 200 people.
Combine all ingredients in punch bowl.
Add ginger ale, sherbet and ice just before serving.
Makes 30 punch cups.
Mix strawberry daiquiri with punch. Add ginger ale last.
Then scoop in sherbet last and garnish with orange and lemon slices and strawberry ice.
Serves 10 to 12.
Put sherbet in bowl. Add punch and ginger ale. Mix and serve immediately.