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.
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.
Freeze 1 can of punch in ice cube trays.
One half hour before serving, mix punch, punch cubes and ginger ale in large punch bowl.
Spoon in sherbet.
Enjoy.
(This should make enough to fill a punch bowl.)
Mix punch and ginger ale.
Be sure the mixture is cold and add sherbet when ready to serve.
In large punch bowl, place sherbet. Add ginger ale and Hawaiian Punch. Add more ginger ale and punch as needed.
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.
Spoon sherbet into a large punch bowl. Pour ginger ale over sherbet. Stir gently with ladle. Ladle into cups. Yum!
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.
Just before serving, place sherbet in punch bowl. Add ginger ale and soda; stir until sherbet is almost dissolved.
Just before serving place sherbet in punch bowl. Add ginger ale and stir until sherbet is almost melted. Makes about 2 gallons.
Dissolve Jell-O and sugar with hot water.
Dissolve Kool-Aid in cold water.
Mix Kool-Aid and Jell-O together.
Put in a gallon jar and add pineapple juice.
Finish filling gallon jar with cold water.
Chill until serving time.
Pour into punch bowl adding ginger ale and sherbet.
You can make any color with this punch. Use the same flavor Jell-O as you do Kool-Aid.
Dissolve gelatin in boiling water.
Add sugar and stir until dissolved.
Add cold water.
Combine juices and add to Jell-O mixture.
Chill.
Spoon sherbet into punch and add ginger ale just before serving.
Serves 40.
Combine sherbet and Hawaiian Punch.
Add ginger ale just before serving.
Place strawberries in container of an electric blender. Process until pureed.
Pour into punch bowl; add ginger ale and sherbet.
Stir until creamy.
Serve immediately.
Garnish with fresh strawberries if desired.
In a large punch bowl, pour ginger ale, then add the cream, then the sherbet.
Stir down foam periodically.
Put sherbet in punch bowl.
Mash until soft.
Add Hawaiian Punch and pour ginger ale in slowly.
Stir gently until mixture is smooth.
Let set until foam settles.
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.
Boil sugar and water for 5 minutes; let cool.
Add to chilled orange, lemon and pineapple juices.
Pour over ice in punch bowl. Add ginger ale.
Float scoops of sherbet on top.
Serves 40.
Combine cranberry and lemon juices with sugar until sugar dissolves.
Chill.
To serve, pour over ice in punch bowl; add ginger ale and slightly softened sherbet.
Garnish with lemon slices.
Makes 24 punch cup servings.
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.