Chill all liquid ingredients. Pour all over ice mold, adding Cold Duck last. It is a light alcoholic punch for a ladies special function.
Combine all ingredients except lemon slices in large punch bowl; stir until concentrate is dissolved.
Add ice cubes and lemon slices.
Makes about 2 1/4 quarts or enough for 18 (4 ounce) punch cup servings.
Mix punch and pineapple juice. Freeze. Remove from freezer and thaw to a slush. Add Sprite just before serving.
Mix punch and Sprite together; add ice cream.
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.
Stir well.
Makes 1 3/4 quarts or you can reduce water in punch to 3 cans.
Just before serving, pour 1 bottle champagne.
Makes 2 1/4 quarts.
Enough for 18 (4 ounce) glasses.
Stir together the boiling water, jello and sugar.
Dissolve in orange juice, lemonade, and pineapple juice.
Add the gallon water; stir well.
Freeze for at least 24 hours.
When ready to use, set out 2 to 3 hours ahead of time to serve as a slush.
Add 3 bottles of ginger ale to slush punch in a large punch bowl. Serves 50 people.
hen you're making your punch; past flavors/color combinations that
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.
Put ginger ale and pineapple juice in punch bowl.
Mix.
Add sherbet a little while before serving.
Makes 20 (3 ounce) servings.
Puree the raspberries and strain to remove the seeds.
In a large punch bowl, stir the softened sherbet, the soda, and the berry puree.
MIX WELL.
In a large punch bowl, empty the Fresca and Pineapple juice.
Stir to mix the two.
Drop dollops of Lime sherbert all over the top and serve.
You may add ice cubes and recipe can be doubled.
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 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 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.
Dissolve Jell-O in boiling water, then add next 5 ingredients, mixing well.
Add ginger ale or 7-Up just before serving.
Garnish punch with orange or lemon slices.
Mix water, sugar and Kool-Aid. Add both grapefruit juices. Chill.
This is better if you will mix the ingredients all except the ice cream the day before.
This will cause the flavors to blend together.
When ready to serve add ice cream.
Add just enough ice to float in punch bowl to chill. Yield: approximately 50 to 75 servings.
Add 7-Up and sherbet together in a punch bowl. Let stand for 10 minutes. Stir and serve.
Serve with floating ring of ice.
To make other flavors (colors), substitute other flavors Kool-Aid and sherbet.