Dissolve gelatin in 1 cup boiling water; stir in lemonade, cranberry juice cocktail and 3 cups cold water. Pour over ice in punch bowl. Pour in ginger ale slowly. Makes 25 servings.
Choose Your Color 1 (6 oz) can frozen lemonade 2 (25 oz) bottles sparkling white grape juice 1 (32 oz) bottle lemon-lime soda 1 package presweetened soft drink mix (kool-aid, etc), (whatever color you want the punch)
Mix all ingredients in punch bowl. Float ice ring. Makes approximately 20 servings.
Festive Grapefruit Punch 1 cup cold water 3/4 cup frozen Florida grapefruit juice concentrate, thawed 1 (6 oz) can frozen pineapple juice concentrate, thawed 3 tablespoons honey 2 tablespoons grenadine syrup (optional) 1 1-liter bottle ginger ale, chilled ice ring or ice cubes
In a punch bowl or large pitcher combine water, thawed grapefruit juice and pineapple juice concentrates and honey. If desired, add grenadine syrup. Stir until combined.
To serve, slowly pour chilled ginger ale down the side of the bowl or pitcher. Stir gently to mix. Add ice ring or serve over ice in chilled glasses or punch cups. Serve at once. Makes about 18 (4 oz) servings. Can also be used in a punch fountain if fruit is not used in ice.
Fruit Punch 3 cups orange juice 1 1/2 cups lemon juice 3 quarts unsweetened pineapple juice 1/3 cup lime juice 2 1/2 cups granulated sugar 1 cup mint leaves 4 quarts chilled ginger ale 2 quarts chilled soda water 1 pint fresh strawberries, sliced lemon and lime slices
Combine juices, sugar, and mint leaves. Chill several hours and strain. Pour over large block of ice or ice ring in punch bowl. Slowly pour ginger ale and carbonated water down side of bowl. Add strawberries, thin slices lemon and lime. Makes 60 servings.
Holiday Punch 4 cups cold water 2 cups sugar 1/4 cup lemon juice 1 cup pineapple juice 1 (28 oz) bottle ginger ale
Blend all ingredients and serve well chilled. This punch can be used in a punch fountain.
Many Fruited Punch 1 (6 oz) can frozen no pulp orange juice 1 (6 oz) can frozen lemonade 1 (6 oz) can frozen limeade 1 pint cranberry juice 1 (46 oz) can pineapple juice 3 cups cold water 2 quarts ginger ale 1 quart club soda, chilled
Combine fruit juices and cold water in punch bowl. Add ginger ale and club soda just before serving. Float ice ring in punch. Makes 40 servings. This punch can also be used in a punch fountain.
Mock Champagne Punch 2 (46 oz) cans unsweetened pineapple juice juice of 8 lemons and 3 limes 2 cups sugar 4 quarts dry ginger ale 2 quarts sparkling soda slices of fruit to float in punch
Pour ingredients over block of ice or ice ring, stir and serve.
Mock Champagne Punch #2 1/2 cup sugar 1 1/2 cups water 1/2 cup orange juice 2 cups cranberry juice 1 cup pineapple juice 2 (7 oz) bottles lemon-lime carbonated beverage
Boil sugar and water until sugar dissolves. Cool. Stir in cranberry, orange, and pineapple juices. Chill. Just before serving, add carbonated beverage. Makes 14 servings.
Pineapple Raspberry Punch 5 cups pineapple juice 1 quart raspberry cranberry drink 1 pint fresh raspberries or frozen raspberries 1 lemon, thinly sliced ice ring
Chill ingredients. Pour into punch bowl and stir. Add ice ring. Makes 12 servings.
In a large bowl, measure 3 cups of the orange juice, the lemon juice, eggs, sugar, cinnamon, ginger and cloves. Blend with hand held electric mixer. Stir in remaining orange juice; cover and refrigerate.
Just before serving, pour eggnog mixture into large punch bowl. Spoon ice cream into bowl; add ginger ale. Blend with hand held electric mixer or wire whisk. Sprinkle with nutmeg. Makes 30 (1/2 cup) servings.
In punch bowl, combine pink lemonade, orange juice, strawberries and water. Refrigerate. To serve, pour ginger ale into juice mixture in bowl. Stir well. Makes 2 1/2 quarts.
Tart & Bubbly Punch 2 (6 oz) cans frozen pink lemonade concentrate 1 (6 oz) can frozen pineapple juice concentrate 1 gallon cranberry juice 2 liters cranberry ginger ale 4 cups crushed ice
In a large punch bowl, mix lemonade concentrate, pineapple juice concentrate and cranberry juice. Add ice and slowly pour in the ginger ale. Makes 24 servings. Can also be used in a punch fountain.
Tea Party Punch 3 cups sugar 4 quarts water 1 quart apple juice 2 quarts cranberry juice 1 1/4 cups lemon juice 2 cups no pulp orange juice 2 cups strong black tea
Combine sugar and water in saucepan, stirring to dissolve sugar. Bring to a boil; cook for 5 minutes. Combine sugar syrup, fruit juices and tea in large container. Mix well; chill until ready to serve. Makes 40 servings. Can be used in either a punch bowl or punch fountain.
Tropical Punch 1 large package strawberry gelatin 1 cup boiling water 5 small cans pink lemonade 5 lemonade cans water 1 1/2 large cans frozen orange juice 1 1/2 orange juice cans water 2 large cans unsweetened pineapple juice 2 liters ginger ale lemon, lime, orange, thinly sliced
Dissolve gelatin in boiling water. Combine all ingredients except ginger ale and sliced fruit. Chill until serving time. Have ginger ale chilled and add just before serving. Float slices of lemons, limes and oranges in punch bowl. Use an ice ring made with fruit juice or with fruits. Makes 11-12 quarts.
Winning Tea Punch 1/2 cup 100% instant tea 2 quarts water 1 (6 oz) can frozen limeade 1 (6 oz) can frozen lemonade 1 (6 oz) can frozen pineapple juice concentrate 1 pint cranberry juice cocktail
In a punch bowl, combine tea, water, concentrates and juice. Just before serving, add ice ring. Makes more than 1 gallon or 25 (5 oz) servings.
Compiled by the Special Event Network Staff
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