Let sherbet soften. Pour ginger-ale and Hawaiian Punch over sherbet. Mix and serve out of large punch bowl.
Mix Kool-Aid, sugar and water, then add juice and punch. Freeze half of mixture to slush.
Add to mixture and before serving, add ginger ale.
Yield: 2 gallons.
Combine juices, syrup and sauterne wine.
Pour into punch bowl.
Just before serving, pour soda water into the punch mixture.
Add champagne and stir once or twice, just to mix.
Add ice cubes.
MAKE THE RASPBERRY ICE:
Pour the water into a plastic container and arrange 12 raspberries in the container.
Freeze for at least 6 hours.
MAKE THE PUNCH:
In a pitcher, combine the rum, pineapple juice, Simple Syrup and lime juice and refrigerate until chilled, at least 1 hour.
Stir the punch and strain it into a punch bowl.
Add the raspberry-studded ice.
Pour in the chilled Champagne and stir once.
Garnish the punch with the raspberries and lime wheels.
Ladle into teacups or small rocks glasses.
Start by boiling the water and sugar.
Stir constantly until dissolved.
Take off heat.
Add washed and clean mint.
Leave mint in for 15 minutes.
Strain mint and refrigerate liquid.
Hour before party.
Use punch bowl.
Add ice (see above).
Combine rum, lime juice, water and syrup in bowl.
Serve in glasses garnished with mint sprig and lime wedge.
Combine simple syrup and watermelon in a blender; process until smooth. Push mixture through a fine mesh sieve; discarding solids.
Return watermelon liquid to blender and add lemonade and pineapple juice. Blend well and serve over crushed ice.
To make simple syrup: In a saucepan, combine water and sugar - cook over low heat until sugar dissolves. Bring to a boil; reduce heat and simmer one minute. Remove from heat and cool.
Preparation.
1. Bring 4 cups water to a boil in a medium saucepan; add tea bags and mint leaves. Boil 1 minute; remove from heat. Cover and steep 10 minutes.
2. Discard tea bags and mint. Pour into a 1-gal. container; add peach nectar, lemonade concentrate, and Simple Sugar Syrup. Cover and chill 8 to 24 hours.
3. Pour chilled tea mixture into a punch bowl or pitcher. Stir in ginger ale and club soda just before serving. Garnish, if desired.
In a large punch bowl, mix together simple syrup, carbonated water, white grape juice and lemon-lime soda.
vernight.
For the Oregano Simple Syrup:
In a small
In a large punch bowl, combine tea, grapefruit juice, orange juice, pineapple juice and simple syrup. Stir in the ginger ale and serve.
Make simple syrup boiling 1 & 1/2 cups sugar and 1 cup water for 3 minutes, cool completely.
Use only 1 & 1/2 cans of the limeade.
Mix all ingredients in large container and add 5 cans of water using the large lemonade can (60 oz of water).
Freeze.
Stir after 8 hours.
Keep frozen for a slush.
Simple Syrup:
In a large
In large punch bowl, add the ginger ale.
Float on top the sherbet.
Combine water, pineapple juice, sugar and citric acid in large container.
Chill 24 hours.
Ladle into punch cups.
May freeze mixture and serve as slushy punch.
Thaw for several hours before serving.
Yields 30 servings.
In the bottom of a mixing glass or shaker, muddle strawberries and simple syrup.
Add vodka, limoncello, lime juice and ice.
Shake vigorously and strain into a chilled cocktail glass or serve over ice in a small rocks glass.
Garnish with a lemon twist and a fresh strawberry.
For a Texas-style kick, muddle a piece of fresh jalapeno with the strawberries.
Fill a collins or tall glass with ice and a cocktail shaker half full with ice cubes.
Pour in the rum, all the fruit juices and the simple syrup.
Cover with lid and shake hard for about 20 seconds, then strain into glass.
Top with the club soda, stir briefly and garnish with pineapple spear.
Mix ingredients in a punch bowl with a large block of clear ice to chill.
Juice, if fresh, are not strained, but seeds are removed.
Garnish with slices of fruit, mint sprigs and small amount of maraschino cherries.
Serves 15.
Boil water to steep tea and mint. Steep about 15 minutes and remove tea bags. Leave mint in solution until cool. Strain into 2-gallon container. Add lemonade, peach nectar and syrup concentrate. Add the ginger ale and soda. Taste before adding Simple Syrup.
Blend the strawberries, ReaLemon and simple syrup in blender and chill.
To serve, add the ginger ale.
This makes 2 1/2 quarts.
In a pitcher, combine lime juice, simple syrup, rum and orange juice. Add a few dashes of bitters and some grated nutmeg to taste. Serve chilled over ice.