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.
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.
In punch bowl place any flavor sherbet.
\"I prefer orange.\" Then slowly pour the ginger ale over and let soften. Stir and mix together until the sherbet is dissolved.
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.
Add the ginger ale when ready to serve.
Could use an ice ring or a container of sherbet.
One and one-half of this recipe will almost fill the Pine Grove Church punch bowl.
Chill juice and ginger ale.
Pour together over ice in punch bowl.
Add sherbet by spoonfuls.
Serves 25.
In a punch bowl add 2 1/2 qts. of softened sherbet. Add Sprite gently, DO NOT STIR. Add remaining 1/2 qt. sherbet by scoopfulls and float on punch. Serves approx. 30 people.
Simple and pretty for your party table.
Serves 15.
Note:
Do not substitute for any other brand of sherbet.
Spoon 1 1/2-quarts of sherbet into punch bowl. Let soften at room temperature for 5 minutes. Then slowly pour in chilled 7-Up, stirring slightly in order to combine with sherbet.
Float generous scoopfuls of remaining sherbet on top of punch.
Makes about 50 punch cup servings.
Pour punch over sherbet in bowl.
Punch will get cool as sherbet melts.
Great punch for Christmas.
Mix first 3 ingredients. The ginger ale is to be added just before serving. Sherbet can be added if desired.
Mix carefully in large pitcher, then pour into punch bowl so as not to spill around punch bowl.
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.
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.
In a small pitcher, stir together the ginger ale, cranberry juice, and pineapple juice. Keep cold.
In a chilled punch bowl, scoop the rainbow sherbet out in balls in separate colors. Just before serving, pour the chilled punch carefully over the balls of sherbet.
Ahead of time, cut 1/2 gallon sherbet into three sections and freeze separately.
Freeze some ginger ale in a mold to create a solid ice ring to float in punch.
(This keeps punch from being watered down from a regular ice ring.)
Combine pineapple juice and sherbet in punch bowl. Fill punch bowl the rest of the way up with soda. (This takes about 1 1/2 two-liter bottles in my punchbowl.).
Enjoy!
Chill bowl.
Let sherbet sit at room temperature before serving.
Put sherbet in bowl.
Pour ginger ale or champagne at side of bowl.
Makes 1 punch bowl.