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.
Directions would be the same as for Orange Punch. Don't know how many this would serve.
For the Ice Cubes:
Place
For the Ice Cubes:
Add
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.
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.
Pour punch over sherbet in bowl.
Punch will get cool as sherbet melts.
Great punch for Christmas.
Place sherbet in punch bowl.
Pour ginger ale over sherbet. Drink and enjoy.
Add more ginger ale as needed.
This is a quick and easy recipe for punch that anyone can follow.
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.
Mix Lemonade in very large punch bowl.
Add soda and frozen fruit.
Open sherbet and dump the entire package of it into punch (it will float on the top).
Due to the frozen fruit and Sherbet, there is really no need for ice until later, or unless it it very hot.
Combine sugar, mint and boiling water; stir to dissolve sugar. Chill.
Strain into chilled punch bowl.
Add lemon juice, apricot nectar and concentrates.
Pour ginger ale down sides of punch bowl.
Top with scoops of sherbet.
Garnish with fresh mint. Serves 20 to 25.
Let sherbet soften for 15 minutes.
Scoop into punch bowl and pour cold ginger ale over it.
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.
Yields 20 servings (1 punch bowl).
For 40 people, make 2 bowls.
In large punch bowl, add the ginger ale.
Float on top the sherbet.
Empty sherbet into a punch bowl.
Pour in ginger ale.
Baste the sherbet with the ginger ale until it begins to melt.
Slice lime and float in the punch.
Garnish with mint leaves.
Combine 1 quart of ginger ale and 1 pint sherbet, beating well before adding any more.
Continue adding in these proportions as needed.
For extra body to the punch, add vanilla ice cream every so often.
Yields 50 (1/2 cup) servings.
Dip lime sherbet into punch bowl.
Pour ginger ale slowly over sherbet until punch bowl is filled.
Add more sherbet and ginger ale as needed.
In large bowl, mix orange pop, Seven-Up, frozen orange juice and lemon juice together.
Pour into punch bowl; float scoops of sherbet on top.
Add ice cubes with cherries for color.