Thinly slice the lemons and the oranges and place in a large punch bowl. Pour in the thawed lemonade. Gently stir in the club soda and the sparkling apple cider. Add sugar to taste. Add ice.
Mix red punch and frozen lemonade; chill.
Add ginger ale when ready to serve.
Prepare at least 2 cups per person because everyone really enjoys this punch.
Mix all liquid ingredients together in punch bowl. Add sugar to taste. Add ice.
In punch bowl, combine lemonade and orange juice.
Add water, punch and one tray of ice cubes.
Stir occasionally.
Just before serving, add soda or ginger ale.
Yield:
30 to 35 servings.
Mix all ingredients except sherbet. Chill. When ready to serve it, pour into punch bowl and add sherbet. Serves 15 people.
Mix punch and lemon-lime.
Put in sherbet.
Pour ginger ale over it.
Cake use 2 bottles of punch to make more.
The color will be between pink and red.
In medium saucepan, combine water, sugar and cinnamon sticks to make cinnamon syrup. Heat to boiling over medium heat, stirring occasionally.
Reduce heat and simmer 5 minutes. Remove cinnamon sticks, cover and refrigerate 2 hours.
In a large punch bowl, combine cinnamon syrup, sparkling red juice cocktail, orange juice, lemon juice and soda. Add ice cubes. If desired, garnish punch with additional cinnamon sticks or float fruit-filled ice cubes, orange slices.
Peel and remove the pith from the grapefruits. Use a sharp knife to cut out the segments. Place in a punch bowl. Squeeze out any remaining grapefruit juice. Mix the sugar, mango juice, orange juice and lemon juice until the sugar is dissolved.
Add this mixture to the punch bowl along with the mint. Refrigerate until ready to serve. To serve, fill a champagne glass half full with the punch and top with the sparkling wine.
Drizzle the orange slices with the liqueur and allow to marinate for 30 mins.
Place the oranges in a punch bowl along with the banana and fruit punch. Add the wine and sparkling wine and stir.
Combine concentrated lemonade and water.
Add raspberries, 7-Up and champagne.
Serve in punch cups.
Garnish with sherbet or fresh mint, if desired.
Makes 3 quarts or 24 servings.
Recipe can be doubled.
Have all ingredients well chilled.
combine Kahlua with undulated apple juice concentrate and lemon juice.
Pour over small chunk of ice in punch bowl.
Add sparkling apple juice and club soda or lemon-lime beverage.
Add champagne and stir gently.
Add lemon and orange slices for garnish.
Kahlua, apple juice concentrate and lemon juice may be mixed and refrigerated the day before.
Recipe may be increased without adjustment.
In a large punch bowl, mix strawberries, mint, pineapple chunks, pineapple juice, rum, sugar and lime juice. Cover and chill for 1 hour. Add mineral water and sparkling wine to serve.
Cut away the skin from the oranges. Working over a punch bowl to catch the juices, cut between the membrane to release the segments into the bowl. Add the figs and kiwi fruit.
Just before serving, add the white wine and Champagne or sparkling wine.
Place apples in a large punch bowl with lemon slices and lemon juice. Add apple juice then fill with ice. To serve, top with ginger ale and sparkling wine.
In a large punch bowl, combine the strawberries, limes, basil, and wine. Allow to rest for 30 minutes then serve in glasses decorated with edible flowers, basil, and lime slices.
Pour concentrates and water into punch bowl.
Carefully pour ginger ale, sparkling water and grape juice down side of bowl. Add ice ring or cubes containing mint leaves and maraschino cherries to punch to float on top of punch.
Thaw peaches at room temperature without draining.
Blend or process peaches and juice with sugar until smooth.
Add to a 2 quart pitcher, stir in orange juice and lemon or lime juice (can be made the day before and refrigerated).
At serving time, slowly stir in champagne or sparkling wine (or pineapple juice).
Serve over ice cubes, crushed ice or double the recipe and use an ice ring.
gently slide the mold into punch bowl.
Pour in half
In punch bowl, combine fruit punch and limeade concentrate. Chill. Just before serving, add the sparkling water. Keep cold with ice ring or chunk of ice. Makes 28 servings (about 1/2 cup each).
Combine juices and water in a large punch bowl; mix well. Right before serving, add ginger ale, sparkling water and white grape juice.
Stir to blend.
Garnish glasses with fresh strawberries and a sprig of mint.
(Freeze some of juice mixture in a pretty mold to keep punch cool without diluting flavors.)
Yield: About 50 (4 ounce) servings.