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.
Combine juices in a punch bowl or large container.
Stir in ginger ale.
Top with sherbet.
Serve immediately.
hows; refrigerate shell.
Make punch: Puree 4 cups watermelon pulp
Spoon 1 1/2-quarts of sherbet into punch bowl. Let soften at room temperature for 5 minutes. Then slowly pour in chilled 7-Up, stirring slightly in order to combine with sherbet.
Float generous scoopfuls of remaining sherbet on top of punch.
Makes about 50 punch cup servings.
Mix punch and ginger ale.
Be sure the mixture is cold and add sherbet when ready to serve.
Spoon 3 pints of sherbet into a punch bowl. Let sherbet soften to room temperature for about 5 minutes.
Then slowly pour in chilled 7-Up, stirring lightly to combine with sherbet. Float generous scoopful of the remaining sherbet on top of punch. Makes about 36 servings.
Mix first three ingredients together in a punch bowl.
Place the sherbet in the middle of the bowl and pour dippers of punch over the sherbet, so the punch will be chilled.
Serve with a little sherbet in each cup.
Put frozen orange punch in a molder and refrigerate red punch and 7-Up to keep it cold.
Mix red punch and 7-Up in a punch bowl. Add frozen orange punch and Rainbow sherbet.
Spoon three pints of sherbet into punch bowl.
Let stand about 5 minutes.
Pour in chilled 7-Up slowly, stirring to combine with sherbet.
Float scoopfuls of remaining sherbet on top of punch. Serves 36.
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.
Put sherbet in a bowl approximately 30 minutes before serving. Just before serving, pour Hawaiian Punch over softened sherbet and fold.
In punch bowl, stir together condensed milk and pineapple juice; add orange soda.
Top with sherbet and serve over ice if desired.
Refrigerate leftovers.
TIPS: Orange Pineapple Punch is a grear flavour for any time of year. Top punch bowl with mint leaves or fresh cut orange slices for refreshing taste. Pour leftover punch into ice-cube trays and freeze. Flavored ice-cubes can be chopped in blender. Spoon mixture into ice-cream bowls.
Reconstitute orange juice and lemonade as directed on cans. Combine in punch bowl with apricot nectar, pineapple juice and lemon juice.
Pour bottled carbonated beverages or ginger ale slowly down side of bowl.
Drop scoops of pineapple, orange, lime or raspberry sherbet into punch.
Makes about 3 1/2 quarts without sherbet.
In large container, mix ingredients with appropriate amount of water for Kool-Aid.
Sweeten to taste.
(Save 7-Up until ready to serve, then pour in bowl to taste.) Place in punch bowl with spoonfuls of sherbet.
Combine juices in a punch bowl. Stir in ginger ale.
Top with sherbet. Serve immediately. Yields 15-20 servings.
Combine pineapple juice, orange juice, and cranberry juice in a large pitcher and refrigerate, 8 hours to overnight.
Pour juice mixture into a punch bowl and slowly pour in lemon-lime soda; top with sherbet.
Mix pineapple juice and Hawaiian Punch.
Add sherbet.
Pour Sprite or 7-Up over sherbet when ready to serve.
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.
Place jello in boiling water.
(Use strawberry for red punch or lime for green.)
Add sugar and stir until dissolved.
Cool. Add cold water, lemon juice and pineapple juice.
At this point, you can refrigerate or freeze until needed.
Partially thaw, place in punch bowl.
Add ginger ale and top with sherbet.
Stir slowly.
Add the ingredients to 1 gallon punch bowl.
Garnish the punch bowl with mint leaves and slices of lemon and lime.