In a punch bowl, mix together fruit punch, pineapple juice and ginger ale. Add scoops of sherbet into the punch. Wait for the sherbet to begin melting, approximately 10 minutes, stir gently, and serve.
The frozen fruit punch concentrate, water and ginger ale may be mixed together no more than 3 hours before serving.
Add the sherbet prior to serving and beat for a few minutes with a mixer.
Put frozen fruit punch into a punch bowl and add the sherbet and whole 2 liter of 7 up.
Stir and add ice.
Serve.
Combine Hawaiian Fruit Punch, fruit juice concentrates and water.
Pour over ice in a large punch bowl.
Resting bowl on rim of large punch bowl, carefully pour ginger ale down side.
Mix gently with up and down motion.
Trim with fresh fruit slices. Makes 30 servings.
Mix fruit punch drink mix with 2 quarts of water and add 2 cups of sugar.
Add all frozen juices.
Add crushed pineapple and chopped cherrie s.
Mix well or until all ingredients are melted.
Before serving, add 8 quarts of water.
In a large punch bowl put 2 quarts mix, 2 quarts ice, 1/2 liter of ginger ale. Mix well and serve. Makes approximately 4 gallons; enough to serve 100.
Chill all ingredients.
You can make fruit ice rings with fruit and fruit punch and freeze.
Mix all ingredients, keeping orange juice in concentrated form.
Serve in large punch bowl.
Combine fruit punch, fruit juice concentrates and water.
Pour over ice in punch bowl.
Chill.
At serving time, slowly pour ginger ale down side of punch bowl.
Mix gently.
Float orange and lime slices.
Mix fruit punch with water. Add other ingredients.
Serve in punch bowl.
When ready, add ice and 3 or 4 round slices of orange.
Makes a little more than 1 gallon.
If desired, add more punch or water to taste.
Mix fruit punch, water and strawberry Bullet in large container and freeze.
When frozen, scoop into glass and mix half and half with 7-Up.
Combine wine and fruit punch concentrate in a blender. Fill the rest of blender with ice; blend until mixture is the consistency of a slushie.
Layer pineapple chunks, fruit punch, and orange juice in a blender. Fill the rest of blender with ice. Blend on medium to high speed until ice is crushed and mixture is slushy.
Mix fruit punch and lemonade with water according to their directions.
In large container add fruit-ade mixture.
Add ginger ale and serve over ice.
Chill ginger ale until ice crystals form.
Add the frozen fruit punch.
Mix well and enjoy.
Easy to transport and tasty, too.
Take a pitcher and put equal parts ginger ale and fruit punch.
Chill.
Mix sherbet into pitcher to make a foam at top.
Pour into cups, champagne flutes or glasses and add a scoop of sherbet foam to garnish the top.
-OR-.
Take a bowl and put 2 liters of ginger ale and 2 liters fruit punch.
Chill.
Mix in orange sherbet to taste.
Ladle into cups.
Enjoy!
Pour fruit punch into punch bowl.
Add ginger ale.
Add sherbet.
Ladle punch over sherbet until sherbet melts over punch.
Soften sherbet at room temperature for 10 minutes before using.
Mix fruit punch and Sprite in punch bowl.
Add sherbet, floating on top.
Let set for a few minutes.
Stir again and serve.
Add fruit punch to fruit.
Top with some sherbet, then add the ginger ale for the foamy look.
Defrost High's frozen fruit punch for at least 1 hour in punch bowl.
Add sherbet.
Pour champagne and ginger ale into mixture. Sherbet will slowly melt.
Garnish with orange slices.
In a large punch bowl, pour fruit punch. Add pineapple chunks, strawberries and bananas. Slide in the sherbet and slowly pour in the lemon-lime soda.
Mix
all
of
the ingredients, except sherbet together. Add 1 can
of
water for the pink lemonade and 1 can of water for
the orange
juice.
Make
an ice mold of fruit punch and raspberries. Add the sherbet just before serving.