See our Helpful Hints article in this guide for hints on ice rings and serving food with beverages at your event. See also Non-Alcoholic punch recipes.
When estimating punch quantities for a crowd - 1 gallon bowl of punch = 24 5-oz servings or 32 4-ounce servings. Allow approximately 3-4 drinks per person if only punch is served.
Apricot & Orange Punch
1 (6 oz) can frozen orange juice
1 (46 oz) can apricot nectar
3 quarts (96 oz) 7-Up
1 quart orange sherbet
Blend frozen orange juice and nectar in punch bowl. Gently add 7-Up. Scoop orange sherbet on top of punch. Serves approx 35.
Frothy Fruit Punch
2 quarts lemon-lime or 7-Up
1 (46 oz) can pineapple juice
1 (46 oz) can orange juice
2 pints lime sherbet
Chill lemon-lime drink and fruit juices. Combine fruit juices in punch bowl. Slowly add lemon-lime drink. Add scoops of sherbet. Garnish with fresh fruit. Strawberries are great with this punch. Approx 35 servings.
Fruit Glow Punch
1 can (6 oz) frozen orange juice
1 can (6 oz) frozen lemonade concentrate
1 quart apple juice
2 quarts ginger ale
1 pint lemon or orange sherbet
Chill apple juice and ginger ale. Combine all ingredients in punch bowl and serve. Can also add thinly sliced limes, lemons and oranges. Approx 25 servings.
1 (6 oz) can frozen lemonade concentrate
1 (6 oz) can frozen orange juice concentrate
1 (6 oz) can frozen pineapple juice concentrate
1 (23 oz) can apricot nectar, chilled
1/2 cup lemon juice
1 quart lemon sherbet
1-1 pint 12 oz bottles (7 cups) ginger ale, chilled
Make all the frozen concentrates as directed on the cans. Mix together in punch bowl. Add nectar and lemon juice. Just before serving, spoon in sherbet and pour ginger ale along side of bowl. Mix gently. Makes 20-25 servings.
Orange Party Punch
1 package strawberry gelatin
1 1/2 cups sugar
1 can pineapple juice
1 can orange juice
1 cup lemon juice
2 quarts orange sherbet
1 bottle ginger ale
Dissolve gelatin and sugar in 2 cups boiling water; stir in 2 cups cold water and fruit juices. Chill until ready to serve. Spoon sherbet into punch bowl; pour gelatin mixture and ginger ale over sherbet. Makes 40 servings.
Orange Sherbet Punch
4 cups chilled orange juice
1 cup milk
3 tablespoons sugar
2 teaspoons grated orange peel
1/2 teaspoon ground nutmeg
1 cup chilled sparkling water
1 quart orange sherbet
Combine orange juice, milk, sugar, orange peel and nutmeg in large pitcher. Mix until sugar dissolves. (Can be prepared 3 days ahead) Cover and refrigerate.
Pour sparkling water into orange juice mixture and stir to blend. Scoop sherbet into large glass punch bowl. Pour punch over and serve immediately. This punch is reminiscent of dreamsicles. Makes 12 servings.
Raspberry Sherbet Punch
1/2 gallon raspberry sherbet
2 liters ginger ale
1 (33 oz) can pineapple juice
Combine all together in punch bowl. Float ice ring. Serve.
Sherbet and Ginger Ale Punch
1/2 gal sherbet (any flavor)
2 qt ginger ale
Scoup sherbet into punch bowl. Slowly pour ginger ale over the sherbet. Serve. Makes 16 cups. Can use any flavor of sherbet to compliment your event.. Variation: use 1 qt ginger ale and 1 qt lemonade.
Sherbet Punch for 120
6 (3 oz) packages lemon Jello
6 cups boiling water
4 cups sugar
6 cups cold water
3 large cans frozen orange juice
3 large cans frozen lemonade
3 large cans pineapple juice (not frozen)
4 quarts pineapple sherbet
3 quarts ginger ale
Dissolve Jello in boiling water. Add sugar. Stir until dissolved. Add cold water. Prepare orange juice and lemonade according to directions on package and add; then add pineapple juice. Add to gelatin mixture. Pour into gallon jugs and chill for 24 hours before serving.
When ready to serve, pour into punch bowl, stir in sherbet and ginger ale. Serves 120.
Note: can substitute lime Jello for the lemon and lime sherbet for pineapple sherbet for a different flavor.
Sherbet Punch for 25 to 150
1 can (6 oz) frozen orange juice, thawed
1 can (6 oz) frozen lemonade concentrate, thawed
1 quart apple juice, chilled
2 quarts ginger ale, chilled
1 pint orange or lemon sherbet
Combine orange juice, lemonade, and apple juice in a punch bowl. Stir in ginger ale. Spoon in sherbet. Serve immediately. Makes 25 4-oz servings. Can also use an ice ring made with fruit juice (see helpful hints article on ice rings).
50 servings - 2 cans orange juice, 2 cans lemonade, 2 quarts apple juice, 4 quarts ginger ale, and 2 pints (1 quart) sherbet.
75 servings - 3 cans lemonade, 3 cans orange juice, 3 quarts apple juice, 6 quarts ginger ale and 3 pints sherbet.
100 servings - 4 cans lemonade, 4 cans orange juice, 4 quarts apple juice, 8 quarts ginger ale, and 4 pints (2 quarts) sherbet.
150 servings - 6 cans lemonade, 6 cans orange juice, 6 quarts apple juice, 12 quarts ginger ale, and 6 pints (3 quarts) sherbet.
Strawberry Sherbet Punch
10 oz frozen strawberries
6 oz frozen lemonade
1 pint lemon-lime sherbet
1 quart ginger ale
Thaw strawberries in refrigerator. Prepare lemonade and chill. Combine all ingredients just before serving and mix until sherbet is dissolved. Place ice ring made with ginger ale into bowl to keep punch cold. Add strawberries to ice ring before freezing.
Compiled by the Special Event Network Staff