Combine Jell-O with boiling water and stir at least 2 minutes until completely dissolved.
Add grape juice concentrate and white grape with peach juice.
Stir until well combined.
Pour into 2 containers and freeze until 2 hours before serving.
Remove from freezer and when it reaches \"slush\" stage, put into punch bowl and gently stir in 1 1/2 bottles ginger ale.
Serves about 100. (Recipe can be halved.)
Make an ice ring of the ginger ale and seedless grapes.
When ready to serve, pour sparkling white grape juice in punch bowl with ice ring.
Mix apple juice and white grape juice together. Freeze some for an ice ring. Before serving, add ginger ale and float ice ring.
Combine apple juice, grape juice and lemonade; chill well. Stir in club soda when ready to serve.
Makes 3 1/2 quarts.
Heat fruit cocktail until almost boiling. Add sugar and stir until dissolved. Pour over Jello and stir until dissolved. Add pineapple, juice and all.
Add white grape drink last. Refrigerate until completely set.
Prepare juice concentrate according to directions on can; stir in white grape juice, lemon juice and honey.
Divide mixture among 6 tall glasses.
Add carbonated beverage.
Top with scoops of sherbet.
Makes 6 servings.
Dissolve sugar in lemon juice and white grape juice.
Pour mixture in a gallon container.
Finish gallon with unsweetened tea.
Serve cold.
Bring water to a boil and pour over tea bags.
Cover and let stand 5 minutes.
Discard tea bags; add sugar, white grape juice and unsweetened lemonade flavored drink mix.
Stir well.
Serve chilled.
Yields 1 gallon.
Chill white grape juice and ginger ale until very cold.
Pour into a punch bowl together to mix.
Ice rings may be made from another recipe of punch, adding fresh berries and fresh mint leaves.
Freeze until firm.
Unmold and add to punch at serving time.
This is a light and refreshing punch.
In large container, mix juice concentrates. Stir in water.
Just before serving, pour into punch bowl.
Add soda pop and lemon and lime slices.
Pour over ice in glasses.
Mix ginger ale, white grape-peach juice, white grape-raspberry juice, raspberries, and mint leaves together in a punch bowl.
Place a sugar cube in the bottom of each 8 to 10 chilled champagne flutes.
Pour 2 tablespoons cranberry juice into each glass.
Fill each glass with white grape juice.
Thread several cranberries onto skewer or toothpick and garnish each glass.
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.
Place white grape juice and ginger-ale in
hen ready to serve the punch, add a full 2 liter
In a punch bowl whisk together the grape juice, tangerine concentrate, club soda, lemon juice, and brandy and chill the mixture, covered, until it is cold.
Add the Asti-Spumante slowly just before serving and serve in punch glasses, garnished with the tangerine slices.
While fruit is still frozen, dice into small pieces. Work carefully yet quickly to keep fruit in a frozen state.
Place a few bits of frozen fruit bits into each of the ice molds/trays. Pour enough chilled white grape juice to fill trays. Pour into mini muffin tins or ice trays and freeze solid.
Once fully frozen, place in a large Ziploc bag until needed.
When ready to serve, mix remaining bottle of white grape juice and ginger ale into a punch bowl. Add frozen fruit cubes and serve.
Combine all the ingredients in a large bowl or pot.
If you wish to make an iced ring mold, fill an 8 or 10-inch ring mold with some of the punch mixture and freeze until solid.
(If you are using champagne in the punch, be sure to allow the mold to freeze overnight.)
Serve in a chilled punch bowl with ice or a ring mold.
Yields 1 1/4 gallons.
Make an ice ring with 1 quart of the white grape juice, diluted with 1 cup water, and the grapes.
Freeze the day before. Chill the remaining beverages.
When well chilled, pour over the ice ring, in a punch bowl, and serve.
In a bowl, dissolve sugar in hot tea.
Set aside.
In punch bowl, combine ginger ale, white grape juice, orange juice concentrate and seltzer. Slowly stir in reserved sugar syrup, adding just enough for desired sweetness.
Chill punch with a block or ring of ice.
Serve in champagne flutes.
If desired, add a strawberry or raspberry to each drink as garnish.
Makes about 24 (6 ounce) or 36 (4 ounce) servings.