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.
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.
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.
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.
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.
Heat all together (except ginger ale) in a large sauce pan until sugar is dissolved. Remove from heat; cool. Divide into 4 equal batches; freeze. When ready to use, thaw slightly until slushy. The night before, put ginger ale in freezer. By the next morning, the ginger ale should be slightly frozen (slushy). Add 3 (2 liter size) bottles ginger ale to each batch of punch base. This recipe will make about 7 gallons of punch or 147 servings.
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.
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.
Combine all ingredients together and stir until sugar has dissolved.
Chill.
Use some of this to put into a mold and freeze to use as an ice mold or freeze some Kool-Aid, if desired.
This recipe serves approximately 75 people.
Heat 2 quarts water to dissolve sugar.
Mix all ingredients. Freeze part to add to liquid part later to make slush.
Makes 3 1/2 gallons.
Triple recipe makes 10 1/2 gallons.
Ten and one-half gallons serve approximately 200 people.
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.
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.
In a 5-quart punch bowl, pour in juice.
Then add lemon juice. In another container mix jello, sugar and hot water.
Stir until all ingredients are dissolved.
Add cold water.
Add this mixture to punch bowl.
Chill.
Add ginger ale just before serving. Sherbet can also be added if desired.
Different color jello makes different color punch:
cherry for red, lemon for yellow, orange for peach and lime for green.
Yields 25 servings.
In a large punch bowl combine orange juice, pineapple juice, lemonade drink mix, almond extract and sugar to taste. Pour in the punch until desired color is achieved.