Mix together chilled punch and juice; add last 2 ingredients. Just before serving, add sherbet by spooning into large punch bowl. Pineapple chunks may be added if desired.
Makes 2 large punch bowls.
Serves 24 to 30 people.
Mix all liquids together in punch bowl; let chill 2 hours. When ready to serve, cut ice cream into four squares; let float on top of punch.
Shortly before guests arrive, place ice cream and sherbet in punch bowl.
Pour liquids on top.
Enjoy!
Scoop sherbet into balls.
Place on a cookie sheet.
Freeze 4 to 5 hours.
Combine next 3 ingredients in a large punch bowl; stir well.
Add sherbet balls and ginger ale.
Stir only until blended.
Yields 1 1/2 gallons.
Holiday Spice Syrup: Combine the water, sugar, star anise pods, allspice berries, cinnamon sticks and vanilla bean and seeds in a large saucepan and simmer over moderately low heat for 30 minutes. Remove from the heat and let steep for 10 minutes. Strain the syrup and chill.
Combine the red wine and 1 1/4 cup of the holiday spice syrup in a very large punch bowl and let stand at room temperature for 1 hour. Garnish with the pomegranate seeds and kumquat slices and serve over ice.
Double this to make a punch bowl full.
Mix all ingredients, adding sherbet last.
Add water to orange juice and lemonade according to package directions.
Dissolve Jello in hot water as directed on package. Place cinnamon stick in Jello and hot water.
Mix all ingredients. Punch can be served hot or cold.
Mix all five ingredients.
Pour into a plastic tub. We recommend a miniature bathtub. Float lemon and lime pieces on top.
Surround the tub with clothespins and attach thong panties to each.
Pop in a plastic ladle and you have a party.
In the morning of your party, in a very large bowl, combine all ingredients except ginger ale; you may want to then pour this mixture into juice jugs to refrigerate to avoid any spills.
When ready to serve, place 7 cups of the punch mix in punch bowl along with 2 cups of the ginger ale; float a Citrus Ice Ring (recipe posted separately #24758) in the bowl; this allows you to refill (refresh) the punch bowl two more times without it getting too watered down as the ice ring melts.
Pour ginger ale over frozen punch. Garnish with apples.
Mix all liquids together.
Top punch by adding scoops of sherbet to the bowl.
This also helps to keep it chilled.
Pour punch in large punch bowl.
Then put in sherbet.
Pour ginger ale over sherbet.
It will foam and fill the bowl.
Serve at any kind of party.
Makes a great punch.
Freeze the canned fruit juices in their cans.
Chill the sodas.
About 3 hours before party, take cans out of the freezer. Empty the frozen slushy juices in punch bowl.
Add the soda. Serves 40.
Chill 3 cans of Punch and 1 can of juice in refrigerator until ready.
Mix Punch and juice in punch bowl.
Scoop out frozen Punch and stir in.
This will keep it cold.
Garnish with orange slices.
Pour Hawaiian Punch and ginger ale in punch bowl.
Keep sherbet frozen; put in punch last.
Slice orange up.
Put in punch to garnish.
Mix all ingredients in a punch bowl.
Serve and enjoy.
Mix all ingredients together ahead of time.
Make frozen rings of this mixture to float in punch so it does not dilute drink. Chill fruit punch well.
Just before serving, add 2 large bottles ginger ale.
Serves 100.
Turn lemonade into punch bowl.
Add 1 pint ice cream, beat until smooth.
Tint milk with food coloring.
Stir into lemonade mixture.
Scoop remaining ice cream into punch.
Yields 12 servings.
In a large container (5 gallon minimum), Mix Kool-Aid, ginger ale and punch.
Stir in water. Add lemon juice and sugar to taste, stirring well. Add ice cubes before serving.
Chill apple juice and ginger ale.
Mix just before serving and pour over ice cubes in punch bowl.
Garnish with lemon and lime slices, topped with green and red cherry quarters.
Makes 10 to 12 four-ounce servings.