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.
Beat together 1 quart of ginger ale and 1 pint of sherbet. Continue adding ginger ale and sherbet as needed.
Yields fifty 1/2-cup servings.
Have your punch and ginger ale cold and pour into large punch bowl with ice and lime sherbet.
Stir until mixed well.
Serves about 20.
Pour punch and ginger ale together.
Spoon in as much sherbet as desired.
Combine juices in large punch bowl.
Spoon in sherbet and add ginger ale, stirring slightly.
Makes 3 1/2 quarts.
Yields 20 servings.
Dissolve jello in 2 cups boiling water.
Add cold water.
Stir in sugar, pineapple juice, orange juice and lemon juice.
Chill until ready to use.
Just before serving, spoon in sherbet and pour ginger ale over.
Serves 40.
Combine equal amounts of punch and ginger ale.
Freeze cherries in water in round jello mold.
Float ice ring in punch for \"wreath\" look.
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.
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.
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.
Put 1 scoop of sherbet in glass first. Add the juices. Then add the other scoop of sherbet.
Add ginger ale to fill the glass (watch out for the froth!).
Chill juice and ginger ale.
Empty 1 can of each juice and 1 quart ginger ale in punch bowl.
Add a quart of sherbet.
Spoon liquid over sherbet until partly melted.
Serve.
When supply runs low, repeat process.
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.
Mix all
ingredients
as
is, except for ginger ale and sherbet.
Add ginger ale just before serving and float sherbet on top as needed.
May add ice.
Let sherbet sit in punch bowl until soft,
chill ginger ale and pour over sherbet right before serving.
Makes a beautiful punch for a bridal or baby tea.
Let the sherbet and ice cream defrost slightly in fridge.
Mix everything except ginger ale in large punch bowl.
Add ginger ale at the last minute.
Soften 1 pint sherbet.
In punch bowl, combine softened sherbet, lemon, orange juice, to sugar.
Stir to dissolve sugar. Add cranberry juice. Refrigerate up to 5 hours.
Before serving punch, add ginger ale, mixing well. Scoop remaining sherbet into balls to float in punch.
Makes 30 (4 ounce) servings.
Pour Hawaiian Punch into a punch bowl.
Add sherbet.
Pour ginger ale over the sherbet.
Add ice and champagne, if desired.
Mix punch and ginger ale.
Be sure the mixture is cold and add sherbet when ready to serve.