Mix lemonade and ice water.
Add pineapple juice and Hawaiian Punch.
Stir thoroughly.
Add 7-Up.
Scoop sherbet into punch bowl.
Pour punch over sherbet very slowly.
Punch will be very frothy.
Serves 100 four ounce servings.
Prepare orange juice as directed on can.
Mix with Hawaiian Punch, pineapple juice, fruit cocktail and water in a large punch bowl.
Scoop sherbet into punch and serve.
Mix pineapple juice, Hawaiian Punch, and 7-Up together in punch bowl.
Scoop vanilla ice cream on top and stir slightly so that punch has a frothy appearance.
In a large punch bowl, mix the drink and follow the can directions for the frozen juices.
After that, scoop in the raspberry sherbet into the bowl and mix it up really good.
Right before you serve, pour the 2 bottles of ginger ale or 7up very slowly around the outside edge of your punch bowl.
Make ice ring of punch Kool-Aid to use in the punch.
Combine fruit juices and Hawaiian punch; freeze.
Thaw mixture in ginger ale.
Dissolve Kool-Aid and sugar in 1 gallon of water; add to punch.
Combine all ingredients except lemon slices in a large punch bowl.
Add ice. Garnish with lemon slices.
Makes 32 servings.
Mix Kool-Aid together with sugar, ReaLemon and Punch.
Before serving, pour ginger ale into mixture.
Ready to serve.
*If strawberry Kool-Aid, only use 1 package.
Mix juices together.
When ready to serve, pour juices into a punch bowl.
Add 2 scoops of ice cream.
Pour in ginger ale.
Stir gently.
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.
Mix in a large container which may be used for freezing.
(I use a 1-gallon plastic, clean milk carton.)
Tint before freezing. May use any color (red, green, yellow).
Remember, tint slightly darker than you want final mixture.
Chill 2
liter Sprite, ginger ale or 7-Up.
Two hours before serving, remove concentrate from freezer.
Cut top from plastic jug.
You desire to have frozen slush when you combine Sprite and concentrate.
Serves 40 punch cups.
Wonderful tart punch with iced cake, like wedding cake.
Boil water and sugar 3 minutes. Add rest of ingredients and freeze in 3 containers.
(This makes about 1 1/2 gallons.)
Add 32 ounces 7-Up or ginger ale to each container of slush.
(Use ginger ale for wedding.)
Serves 35 to 40.
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.
Mix first 5 ingredients in a gallon container, then add water to make 1 gallon.
Let stand in refrigerator overnight.
When ready to serve, add ice ring and ginger ale in a punch bowl.
May change flavors of jello to change taste or color to compliment wedding colors.
Mix together the rose and burgundy wine, pineapple juice, and fruit punch in a punch bowl or large container. Add the lemon, lime and orange juices. Float the lemon, lime and orange slices in the punch for a garnish. Serve chilled.
Boil water.
Mix cherry-flavored drink mix with sugar into boiling water.
Add frozen juices.
Stir until juice is no longer frozen. Then freeze.
To serve: thaw 3-4 hours at room temperature. When thawed add 1 qt of water and the 2 liter of soda. (Opt. to keep cool in punch bowl and add extra flavor, add scoops of sherbet to punch).
NOTE:
To stretch recipe use 1/2 amount of punch mix and same amount of soda and water.
Mix ingredients together.
Before adding the ginger ale, pour out a portion of the punch into a container to freezer.
Serve the punch over the frozen punch.
Melt the sugar in water and while still hot, add 1 large package cherry jello (if prefer a green punch, use lime).
Stir until completely dissolved.
Then add the remaining ingredients. Put a small jar of maraschino cherries in a ring mold and freeze with a small amount of punch.
When this is frozen, add more punch to make a larger punch ring.