Mix everything together, taste and adjust.
Garnish with pieces of pineapple and slices of lime.
Serve over ice.
You can keep Rum Punch forever in your refrigerator and in fact it gets better with age.
Prepare approximately 40 minutes before needed.
Let frozen melon balls stand at room temperature for 20 minutes.
Mix the fruit punch drink, lemonade concentrate and water in punch bowl. Add frozen melon balls.
Let stand 15 minutes.
Stir.
Serve.
Put ice cream and sherbet in a large bowl; let soften. Mix with large spoon. Add pineapple juice and Hawaiian Punch drink.
ou are not following the punch bowl recipe.
If you
Heat the rum, orange liqueur, sugar syrup and orange juice in a pan, ensuring that it does not boil. Meanwhile, make the tea with boiling water (about 1 cup ) and leave to brew for 4 minutes. Pour the punch mixture into heat-proof, warmed punch glasses and top up with tea. To serve, decorate with orange quarters if desired.
to make sugar water:.
put sugar & water in saucepan, cook over high heat until all sugar is thoroughly dissloved.
set aside to cool.
bottle & refidgerate.
PUNCH:.
pour ALL ingredients into large punch bowl.
Stir to combine.
Add LOTS of ice.
SERVE in punch glasses OR tall glasses for the brave !
In a large bowl, combine rum, pineapple juice, juice of oranges, juice of limes and sugar.
Add ginger ale just before serving.
Chill, serve over ice in glass, garnish.
(For a special flavour -- top each serving of punch with 1 oz of Malibu Coconut Rum).
Into a microwave safe mug, pour the apple cider, orange juice and the rum.
Stir in the sugar and add the cinnamon stick and clove.
Heat in microwave on HIGH setting for 2 1/2* minutes (*please note: use caution here, as all microwaves are different- - your drink may be hot in only one minute!), until hot.
Remove the spices and discard.
Serve hot with a squeeze of fresh lemon juice, and an orange slice for garnish.
Combine all ingredients in a large bowl.
Cover and refrigerate for at least two hours.
When ready to serve, stir and pour over ice in a tall tumbler.
Garnish with a wedge of pineapple and a straw.
Rum a tum tum.
Combine both drinks in large bowl.
(If you only have a smaller bowl, split just the drink recipes.)
Spoon on ice cream and sherbet.
Pour juice and ginger ale in large punch bowl.
Scoop sherbet into punch.
Pour into cups with making sure to get a scoop of sherbet in there.
Spike with rum when the kids are asleep!
Peel orange, mango, banana and papaya, remove seeds, and cut into very small dice.
Mix pineapple juice, rum, molasses, and the juice from the limes, and add vanilla pods.
Add diced fruit.
Place drink in fridge for several hours.
Do not forget to remove vanilla pods before serving.
Serve ice cold in long glasses, and enjoy!
Stir all ingredients together in punch bowl with HALF of the water required as directed on the label for each of the frozen juices.
Allow to chill for at least 12 hours.
If carbonation desired, add Sprite or Club Soda when serving.
Grammy always serves it with an ice ring floating on the top.
Mix all ingredients together in a pitcher or punch bowl.
Chill in the refrigerator for at least 1 hour before serving.
Add ice if desired.
Garnish with nutmeg and orange slices.
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.
Pour raspberry lemonade drink evenly into 3 ice cube trays. Freeze 3 hours or overnight.
Measure tropical punch drink mix into cap to 2 qt line.
Place in pitcher.
Add water and juice. Stir until drink mix is dissolved.
Pour into punch bowl just before serving.
Stir in club soda and blue ice cubes.
t thoroughly!
Taste the punch to check the strength. You
Stir pineapple juice, orange juice, 151 proof rum, dark rum, coconut-flavored rum, lime juice, and grenadine syrup together in a punch bowl. Float orange slices, lime slices, and lemon slices in the punch.
HAM BALLS: Mix all ingredients and shape into 1-inch balls.
Put on baking sheet.
Bake 350* about 20 minutes.
SAUCE: In a pan combine brown sugar,flour,and mustard mix well.
Add punch and vinegar mix well, add cloves and syrup.
Cook over medium heat stir constantly until thickened and becomes clear.
Place ham balls in a chafing dish or crock pot pour sauce over balls.
Prepare the 2 (0.16 oz.) packets of Unsweetened Tropical Punch Kool-Aid according to pkg directions, adding water and sugar, then chill in the refrigerator until ready to make the punch.
Combine all the ingredients into a large punch bowl; and serve immediately.
This makes about, 22- (8oz.) 1 cup servings, or 44- (4 oz.) 1/2 cup servings.