venly distributed - use more colouring for a stronger coloured sugar).
Stir together all ingredients except ice cream and ginger ale. Let sit for 1 hour in refrigerator.
When ready to serve, add ginger ale and stir.
Then add ice cream in scoops so that they float on top.
In a punch bowl, mix together fruit punch, pineapple juice and ginger ale. Add scoops of sherbet into the punch. Wait for the sherbet to begin melting, approximately 10 minutes, stir gently, and serve.
Chill punch bowl for 1 hour in freezer before mixing.
Combine both juices in punch bowl.
Stir well.
Add ice cream by spoonfuls and stir.
Ready to serve.
Delicious!
Let sherbet, ice cream and fruit punch melt for 2 to 3 hours before making punch.
Put all the ingredients in punch bowl and mix well.
Makes 20 to 30 cups.
Let punch set for a few minutes with the sherbet in it so it will get slightly creamy.
Chill all liquid ingredients. Pour all over ice mold, adding Cold Duck last. It is a light alcoholic punch for a ladies special function.
Combine all ingredients except lemon slices in large punch bowl; stir until concentrate is dissolved.
Add ice cubes and lemon slices.
Makes about 2 1/4 quarts or enough for 18 (4 ounce) punch cup servings.
Boil water and sugar 3 minutes. Add rest of ingredients and freeze in 3 containers.
(This makes about 1 1/2 gallons.)
Add 32 ounces 7-Up or ginger ale to each container of slush.
(Use ginger ale for wedding.)
Serves 35 to 40.
ntil smooth. Cover and refrigerate for 30 mins.
Preheat the
Cover and chill for 30 mins.
Using a wedding cake cutter
Stir first 3 ingredients together and cook over low heat 5 minutes.
Place ice cream in punch bowl or large pitcher.
Add milk, then hot coffee syrup.
Stir until smooth and serve.\tThis is a great `punch' for a shower or party!
Mix together the rose and burgundy wine, pineapple juice, and fruit punch in a punch bowl or large container. Add the lemon, lime and orange juices. Float the lemon, lime and orange slices in the punch for a garnish. Serve chilled.
Mix sugar with 3 cups water; bring to a boil; add Jell-O mix until dissolved.
Cool; add lemonade, pineapple juice, and water; mix.
Can freeze at this point in baggies for smaller uses, or to keep cold at party.
Add gingerale just before serving. to the slushy punch
Can float thinly sliced lemon on top of punch.
Mix mayonnaise with curry powder and check for taste. Gently mix with all but the nuts. Allow to combine. Sprinkle with nuts and serve on lettuce leaves.
f the tins and bake for 1 hour and 50 minutes
Stir well.
Makes 1 3/4 quarts or you can reduce water in punch to 3 cans.
Just before serving, pour 1 bottle champagne.
Makes 2 1/4 quarts.
Enough for 18 (4 ounce) glasses.
o serve it.
For leftovers, put the punch into one of
In a large punch bowl, mix the drink and follow the can directions for the frozen juices.
After that, scoop in the raspberry sherbet into the bowl and mix it up really good.
Right before you serve, pour the 2 bottles of ginger ale or 7up very slowly around the outside edge of your punch bowl.
Pour in large punch bowl with ice and slices of lime, lemon and maraschino cherries.