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.
Preheat oven to 375.
Prepare an 8x8 inch baking dish with cooking spray.
Separate roll dough into 8 triangles. Wrap a triangle of dough around each piece of apple, pinching dough together to seal.
Place dumplings in baking dish, do not allow to touch.
Sprinkle with sugar and pour butter over the top.
Pour ginger ale around the edges and between the dumplings.
Bake 35 minutes, uncovered, until rolls are golden brown.
Put lemonade concentrate, pineapple, strawberries and grenadine in blender.
Blend until smooth.
Combine in punch bowl with ginger ale with crushed ice.
Combine pineapple juice, sugar and pink lemonade in punch bowl.
Add ice cream, then fill punch bowl with ginger ale. Serve at once.
Freeze first 5 ingredients in milk jugs.
Makes approximately 2 3/4 gallons.
Remove from freezer about 5 hours prior to serving.
Mix equal part of punch base with ginger ale or Sprite. This also mixes well with champagne.
Mix gelatins and Kool-Aid according to directions on packages. Combine these but do not allow them to congeal.
Add prepared lemonade and pineapple juice.
Freeze this.
When ready to serve remove from freezer and chop up.
Place in a punch bowl with ginger ale.
Chop up sherbet in punch bowl with ginger ale and jello.
Dilute lemonade and pour into punch bowl with ginger ale.
Add frozen juice cubes.
Half fill punch bowl with ginger ale.
Add scoops of sherbet to fill the bowl.
Cream the sugar, margarine and shortening.
Add eggs, one at a time and beat.
Add lemon extract.
Add flour alternately with ginger ale.
Bake in a greased and floured tube pan at 325\u00b0 for 1 hour.
Yields one 10-inch cake.
Place apples in a large punch bowl with lemon slices and lemon juice. Add apple juice then fill with ice. To serve, top with ginger ale and sparkling wine.
Cut a jagged line around the watermelon, just above the widest area and separate the two pieces. Scoop out the center of the larger half with a melon baller. Scoop out the rest of the melon, reserving any extra pieces for another use. Put all the melon balls in the larger half and chill until ready to serve.
Put the Campari, rum and lemon juice in a cocktail shaker with the ice cubes and shake well. Strain into the watermelon and add the lemon slices and more ice cubes. Top with ginger ale to serve.
In a saucepan, cook sugar and water for about 8 to 10 minutes to syrupy stage, then cool.
Mix cooled syrup with all ingredients, except ginger ale.
Pour into molds and freeze.
(It takes at least one or two days to freeze completely.)
When ready to use, remove molds from freezer and place in punch bowl.
Pour chilled ginger ale over frozen punch.
Allow about a half hour at least for mold to start to melt and mix with ginger ale.
When it looks like slush, it's at its best!
Combine all ingredients, except ginger ale and fruit slices, in a large punch bowl.
Mix well and chill.
When ready to serve, add ginger ale, then float fruit slices on top.
Ice cube trays may be filled with ginger ale, to which a cherry has been added. Freeze and add to punch.
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.
In 6 gallon container, combine water, sugar, soft drink mix, orange juice, lemonade, pineapple juice and apricot nectar.
Mix well.
Just before serving, pour 1/3 of punch mixture into a punch bowl.
Add 1 bottle ginger ale as bowl empties.
Repeat with remaining punch mixture and ginger ale.
Serves 100.
Bring to boil water and sugar to make a simple syrup.
Cool. Mix all ingredients except ginger ale and freeze in 3 half gallon milk cartons.
When ready to serve, mix with ginger ale in punch bowl (1 milk carton of punch mixture to 2 or 3 tall bottles ginger ale).
Can be made ahead and used as needed.
In a 6 gallon container combine water and the next 6 ingredients.
Mix well.
Just before serving, pour 1/3 of punch mixture into a punch bowl.
Add 1 bottle ginger ale.
As bowl empties, repeat with remaining punch mixture and ginger ale. Yield:
100 servings.
Fill Tupperware jello ring with ginger ale and strawberries. Freeze until ready to serve.
Mix Hawaiian Punch, remaining ginger ale and strawberries in punch bowl.
Add ice ring at serving.
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.