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.
Combine juices in a punch bowl or large container.
Stir in ginger ale.
Top with sherbet.
Serve immediately.
In a punch bowl, combine the pineapple juice and orange juice. Just before serving, add scoops of orange, lime and raspberry sherbets. Carefully pour ginger ale over sherbet; mix gently.
Mix all liquids together.
Top punch by adding scoops of sherbet to the bowl.
This also helps to keep it chilled.
Put sherbet in punch bowl.
Pour in 7-Up.
Mix well and serve.
In a large punch bowl, dump in frozen mixed berries.
Add gingerale and stir into berries.
Scoop entire container of raspberry sherbet on top.
Serve and enjoy!
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.
First quart of sherbet should be softened.
Blend the orange drink with the soft pineapple sherbet in your punch bowl.
Float second quart of sherbet in your punch bowl.
Pour needed drink over the floating sherbet.
As you need more punch, add orange drink or sherbet as needed.
Serves 45.
Combine both drinks in large bowl.
(If you only have a smaller bowl, split just the drink recipes.)
Spoon on ice cream and sherbet.
Mix Kool-Aid as directed on package.
Add pineapple juice and fruit cocktail.
Add sherbet about 15 or 20 minutes before serving. Three recipes will serve 100 guests 7-ounce cups.
ou will be making the punch, take it out and leave
Pour fruit punch into punch bowl.
Add ginger ale.
Add sherbet.
Ladle punch over sherbet until sherbet melts over punch.
Pour the ginger ale into a large punch bowl, filling to slightly more than half full.
Empty one container of the frozen sherbet into the punch bowl.
Stir well.
The sherbet will melt and form the rich, foamy frappe.
Add the second container of sherbet and it will keep the punch cold.
Replenish ginger ale as needed.
Add more sherbet as needed.
Serves 30 to 40 people, using punch cups or Dixie cups.
Great anytime.
Kids and adults love it!
In a punch bowl add 2 1/2 qts. of softened sherbet. Add Sprite gently, DO NOT STIR. Add remaining 1/2 qt. sherbet by scoopfulls and float on punch. Serves approx. 30 people.
Combine sherbet, punch and sugar.
Mix until sherbet is well blended.
Add ginger ale just before serving.
Punch can be served from a punch bowl or poured directly into tall glasses.
Pour chilled punch into punch bowl.
Add 7-Up and spoon sherbet into punch.
Add 1/2 sherbet at a time.
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.
Take a pitcher and put equal parts ginger ale and fruit punch.
Chill.
Mix sherbet into pitcher to make a foam at top.
Pour into cups, champagne flutes or glasses and add a scoop of sherbet foam to garnish the top.
-OR-.
Take a bowl and put 2 liters of ginger ale and 2 liters fruit punch.
Chill.
Mix in orange sherbet to taste.
Ladle into cups.
Enjoy!
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.