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.
Cut the orange sherbet in half and place in punch bowl.
Chop up sherbet with knife or spoon.
Pour one can Hawaiian Punch over sherbet.
Pour one 2-liter bottle of Sprite over sherbet and Hawaiian Punch.
Will foam up pink.
Makes 2 punch bowls full.
Pour fruit punch into punch bowl.
Add ginger ale.
Add sherbet.
Ladle punch over sherbet until sherbet melts over punch.
Pour chilled ginger ale into large punch bowl. Add chilled fruit juices. Stir gently. With scoop, dip sherbet into bowl until entire surface is covered. With punch dipper, dip punch over sherbet until pieces of sherbet are fairly small. Use flavor of sherbet to match desired color.
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.
Pour punch over sherbet in bowl.
Punch will get cool as sherbet melts.
Great punch for Christmas.
Mix first 3 ingredients. The ginger ale is to be added just before serving. Sherbet can be added if desired.
Mix carefully in large pitcher, then pour into punch bowl so as not to spill around punch bowl.
Mix Kool-Aid as directed on package.
Combine Kool-Aid and juices in large punch bowl.
After putting about 1/2 of mixture in, add a few ice cubes and quart of sherbet.
When all is melted, add rest of punch and sherbet. Put remaining sherbet on top before serving.
Mix punch and ginger ale.
Be sure the mixture is cold and add sherbet when ready to serve.
Mix all liquids together.
Then add strawberries and orange sherbet. Stir.
Serve and enjoy.
Let sherbet soften. Pour ginger-ale and Hawaiian Punch over sherbet. Mix and serve out of large punch bowl.
Put sherbet in punch bowl.
Pour Sprite and Hawaiian Punch over sherbet.
Mix well and serve.
Place sherbet in large bowl.
Pour red punch onto sherbet in bowl.
Pour in ginger ale.
Carefully break up sherbet or break it in small chunks.
Place ice in bowl to keep cold.
Serves 20 to 25 at a cost of $3.00.
Mix jello with hot water.
Add Kool-Aid, sugar, water and juices.
Chill.
Just before serving, add chilled Sprite.
In punch bowl, pour punch over sherbet.
In large punch bowl, mix together all ingredients.
Chill in freezer for about 8 to 12 minutes.
Serve with a spoon and a straw.
Serves 4.
Add water to juice concentrate according to the directions on the cans.
Chill juices and just before serving add 1 quart ginger ale and pour over sherbet.
Boil water and sugar.
Add water to syrup.
Add juices and cool.
Add ginger ale and sherbet when served.
Place 3 trays crushed ice, 2 cups sugar, and lemon or lime juice in a large punch bowl and let set for 2-3 hours.
Fill punch bowl with ginger-ale, 7-up and Kool-Aid mix.
Add sherbet.
NOTE:
If you have a small punchbowl, use only half the ginger-ale, 7-up and sherbet, adding more as needed.
Add 1/2 cup crushed ice to each glass.
Place all the remaining ingredients but the sherbet in a blender and mix well.
Pour 1 cup of punch over ice in each glass.
Top each glass with a 2 tablespoon dollop of sherbet. Spear fruit slices on the rims of the glasses for garnish.