he sugar loaf with rum and light up the alcohol. The sugar
qual parts water and rubbing alcohol.
Muscle & Joint Reliever
CITRUS ICE CUBES: Fill each compartment of an ice cube tray with 1 piece of cut up fruit. Fill with water and freeze until solid.
PUNCH: In a large pitcher combine the punch ingredients except for the ginger ale and sliced oranges. Cover and chill for at least 2 hours but up to 24 hours.
Strain and discard ginger and the pulp.
Slowly stir in the ginger ale. Serve the punch over citrus ice cubes in chilled glasses.
Garnish with scewered orange slices.
Each serving approximately 3/4 cup.
In medium saucepan, combine water, sugar and cinnamon sticks to make cinnamon syrup. Heat to boiling over medium heat, stirring occasionally.
Reduce heat and simmer 5 minutes. Remove cinnamon sticks, cover and refrigerate 2 hours.
In a large punch bowl, combine cinnamon syrup, sparkling red juice cocktail, orange juice, lemon juice and soda. Add ice cubes. If desired, garnish punch with additional cinnamon sticks or float fruit-filled ice cubes, orange slices.
In punch bowl, stir together punch, orange concentrate and water.
Unmold ice wreath by dipping in warm water to loosen.
Add to punch, orange side. Garnish wreath with cherries.
If desired, add 1 to 2 cups vodka to punch.
Orange Slice Wreath: Pour 3 cups water into 5 1/2-cup ring mold.
Freeze 1 hour or until top is solid.
Slice 1 large orange, then cut slices in half and arrange petal fashion in 2 layers on ice around ring.
Pour 1 cup water over oranges and freeze solid.
To make punch base:
Mix fruit punch with water and chill. If an ice ring is desired, freeze a portion of this base mixture in a ring jello mold until slushy, 1 to 2 hours.
Remove from freezer and place strawberries in the ring at even intervals. Return to freezer until serving time.
When ready to serve, pour base mixture into punch bowl.
Add ginger ale and softened ice cream.
Stir until the ice cream dissolves.
Unmold ice ring and place gently into center of the punch bowl.
Combine punch and lemon juice.
Spoon about half the ice cream into 10 glasses. Add half the punch mixture with the ice cream. Add remaining punch with ginger ale and pour into glasses. Top each one with a scoop of ice cream. Trim with lemon peel.
Mix Hi-C or Hawaiian Punch with 7-Up in punch bowl.
Float ice cream in punch.
Make about 1/2 hour before needed.
(Assorted flavors of Hi-C can be used with 7-Up for different punch for each occasion.)
plate or tray lined with parchment paper and freeze until
Thaw frozen juices.
Pour into punch bowl; add pop and mix. You may add water, if desired.
It makes the punch a little less tangy.
Mix all ingredients in punch bowl.
Use light or red fruit punch depending on the color punch you desire.
Make ice cubes from limeade or extra fruit punch to avoid diluting punch with regular cubes.
Makes 28 (1/2 cup) servings.
In a blender blend together, in batches if necessary, the cream of coconut, the pineapple juice, and the rum and transfer the punch to a large pitcher.
Stir in the ice cubes and garnish the punch with the pineapple wedge.
Garnish each drink with a pineapple wedge.
MAKE THE RASPBERRY ICE:
Pour the water into a plastic container and arrange 12 raspberries in the container.
Freeze for at least 6 hours.
MAKE THE PUNCH:
In a pitcher, combine the rum, pineapple juice, Simple Syrup and lime juice and refrigerate until chilled, at least 1 hour.
Stir the punch and strain it into a punch bowl.
Add the raspberry-studded ice.
Pour in the chilled Champagne and stir once.
Garnish the punch with the raspberries and lime wheels.
Ladle into teacups or small rocks glasses.
In large punch bowl, mix lemonade and fruit punch; stir until well blended.
Top the punch with quart of sherbet.
Serve.
Keep all ingredients in refrigerator.
Mix shortly before serving.
Freeze an ice ring from Hawaiian Punch with strawberries or cherries.
Add to punch.
This is a pretty Christmas punch. Double the recipe for a larger group.
Mix frozen punch with 2 cans water; mix thoroughly.
If you want to add any optional juices, mix them in now with 2 cans water. Then add 7-Up slowly so not to ruin bubbles.
Add ice and serve. If you want to add ice cream, omit ice and float your favorite ice cream on top.
Mix fruit punch with strawberries and ice cream when ready
to serve.
If an ice ring is desired, put some punch and strawberries into jello mold and freeze, then add to punch just before serving.
Mix fruit punch with water. Add other ingredients.
Serve in punch bowl.
When ready, add ice and 3 or 4 round slices of orange.
Makes a little more than 1 gallon.
If desired, add more punch or water to taste.
Mix punch and ginger ale.
Be sure the mixture is cold and add 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.