ntil completely solid.
TEA/PUNCH: Place the fresh mint leaves
In a 6-quart punch bowl mix all of the cans of fruit, juice and all.
Clean and slice berries.
Wash and slice apples; leave peeling on apples.
Dice apples.
Slice bananas.
Wash and cut grapes in half.
Mix all together.
Nuts or other fruit may be added.
Pour the grape soda into a large punch bowl. Scoop 1/2 cup sized balls of pineapple sorbet into the soda. Float pansies on top amongst the sorbet scoops. Serve immediately with 1 scoop and 1 flower for each guest's cup.
Put dry ice chunk in the bottom of a punch bowl.
Sprinkle frozen raspberries over bottom of punch bowl.
Spoon in raspberry sherbet.
Mix water with frozen lemon-aid and pour over bottom of punch bowl.
Pour ginger-ale down the sides of the punch bowl.
Stir lightly.
hey are doubled in bulk, punch down and allow the doughs
First, pour the blue tint into a cup.
Then pour the grapefruit juice in.
Next comes the tropical punch.
While you're putting in the tropical punch, start to stir it.
Last, stir in the sugar.
second batch, adding the purple food colouring to the marshmallow
tablespoon or more of purple gel food coloring to get
Combine fruit juices with tea in punch bowl.
Just before serving, stir in ginger ale.
Float ice cubes in punch.
Add orange or lemon slices to punch.
Yields 3 1/2-quarts or 18 (6 oz.) servings.
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.
Combine fruit juices with tea in large punch bowl.
Just before serving, stir in ginger ale.
Float ice cubes in punch; garnish with orange or lemon slices.
Approximate yield is 20 (6-ounce) servings.
In a saucepan, combine water, sugar and spices.
Bring to a boil, stirring until sugar dissolves.
Reduce heat; simmer 5 minutes.
Chill; remove spices.
To serve in punch bowl, combine all ingredients.
For garnish, float lemon cartwheel slice in punch, if desired.
Makes about 12 cups (Sixteen 6 ounce servings).
ize, about 1 hour.
Punch dough down and cut into
In saucepan, combine water, sugar and spices.
Bring to boil, stirring, until sugar dissolves.
Reduce heat; simmer 5 minutes. Chill; remove spices.
To serve, combine all ingredients in punch bowl.
For garnish, float lemon slices in punch.
Makes 12 cups (16 six-ounce servings).
In a 6-quart punch bowl mix all of the cans of fruit, juice and all.
Clean and slice berries.
Wash and slice apples; leave peeling on apples.
Dice apples.
Slice bananas.
Wash and cut grapes in half.
Mix all together.
Nuts or other fruit may be added.
ized chunks.
Mix your punch together. You can sugar the
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.
Tint the remaining frosting neon purple with the food coloring and
Drizzle the orange slices with the liqueur and allow to marinate for 30 mins.
Place the oranges in a punch bowl along with the banana and fruit punch. Add the wine and sparkling wine and stir.
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.