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.
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.
Boil water and sugar.
Add water to syrup.
Add juices and cool.
Add ginger ale and sherbet when served.
Combine juices in a punch bowl or large container.
Stir in ginger ale.
Top with sherbet.
Serve immediately.
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.
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.
Combine concentrated lemonade and water.
Add raspberries, 7-Up and champagne.
Serve in punch cups.
Garnish with sherbet or fresh mint, if desired.
Makes 3 quarts or 24 servings.
Recipe can be doubled.
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.
In punch bowl, combine chilled pineapple-grapefruit drink, lemon juice, cold water, soft drink powder and sugar.
Stir until soft drink powder and sugar are completely dissolved.
Top punch with large spoonfuls of lime sherbet.
Resting bottle on rim of the punch bowl, carefully pour in carbonated beverage.
Serve some sherbet with each cup of punch.
Serves 30 to 35.
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.
Pour fruit punch into punch bowl.
Add ginger ale.
Add sherbet.
Ladle punch over sherbet until sherbet melts over punch.
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.
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.
Make 2 quarts fresh tea.
Start the punch with the tea.
Add the Hawaiian Punch, grape Kool-Aid, sugar and water to the tea. Stir good.
Add sugar according to your desire.
Put in refrigerator until cool.
Just before serving, add your sherbet, stir very little.
Ready to serve.
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.
Pour punch over sherbet in bowl.
Punch will get cool as sherbet melts.
Great punch for Christmas.
Mix jello with hot water.
Add Kool-Aid, sugar, water and juices.
Chill.
Just before serving, add chilled Sprite.
In punch bowl, pour punch over sherbet.
Spoon sherbet by tablespoonfuls into a punch bowl.
Mix 1.25