2 pkgs cherry kool-aid
1 pkg orange kool-aid
2 cups sugar
1/4 cup lemon juice
46 oz pineapple juice
2 qts water
Mix these ingredients together and then pour into freezer bags. I usually use two 1 gallon bags and pour them half full (but you can use smaller freezer bags). Freeze the mixture at least 12 hrs then 2 hrs before you
need punch put frozen mixture into bowl and pour 7UP over the mixture a 2 liter bottle for all the frozen mixture you made.
From: Masonsmom
RASPBERRY SHERBET PUNCH Diamond 2
Ingredients:
1 - 12 Ounce can Frozen Pink Lemonade concentrate (Thawed &
Undiluted)
1 Quart - Rasberry Sherbet (Softened)
1 - 2-LiterBottle Rasberry Ginger Ale OR Regular Ginger
Ale, Chilled
Combine lemonade concentrate & sherbet (breaking up the sherbet) in a punch bowl. Stir in ginger ale.
Yield 12 Cups.
If you need more than 12 cups, you can always double the receipe.
KOOLAID PUNCH
2 packages lemon lime Koolaid
1 1/2 c sugar
2 quarts water
2- 2 ltrs bottles of 7Up
1 lge can pineapple juice
1/2 gal pineapple sherbert
Mix the above ingredients.
Add more 7-Up if you wish.
Edited to add: you can make a pretty ice centerpiece for your punch bowl by just adding some sliced fruit...oranges, lemons etc, to a bowl of water and freeze it. If you do this, cut back on the water you add directly to the punch!
From: vedawhee
SUNSHINE PUNCH RECIPE
1 (46 oz) can pineapple juice
1 (2 liter) bottle ginger ale
1 (12 oz) can frozen lemonade concentrate, thawed
In a punch bowl, stir together pineapple juice and lemonade concentrate.
Slowly stir in ginger ale.
Makes approximately 15 servings.
From: Oceanside
PUNCH RECIPE
7 up
Vanilla Ice Cream
Pour 7 up into punch bowl and add ice cream, stirring to partially melt.
From: ocean town
RASPBERRY SHERBET PUNCH
1 Large can of frozen punch
1 - 2 liter bottle of 7-up
1/2 gallon raspberry sherbet
Mix punch according to directions.
Add the 7-up. Float the raspberry sherbet on top.
As it melts and blends it tastes better and better. I USUALLY DOUBLE THIS RECIPE.
From: Miitzi
WEDDING PUNCH imalildevil
Ingredients:
2 cups hot tea (double strength)
5 cloves
4 cups sugar
1 1/2 cups lemon juice
1 quart Hawaiian Punch
1 quart ginger ale
2 quarts water OR 1 quart hard cider and 2 cups whiskey
4 cups orange juice
Brew cloves with tea. Pour over sugar and stir. Cool.
Add lemon juice and orange juice and Hawaiian Punch. Chill for 2 to 3 hours.
When ready to serve, mix with water and ginger ale OR leave out water and add hard cider and whiskey.
Serves 25.
3 HOLIDAY PUNCHES by butterflylady
"Here are 3 of our favorite holiday punches."
Christmas Punch
Ingredients:
20 ounces raspberries, frozen, in syrup, partially thawed
12 ounces lemonade, frozen concentrate, thawed
46 ounces pineapple juice
64 ounces 7-Up, chilled
Directions:
Place raspberries and lemonade in blender, process till smooth.
Strain into punch bowl. Discard seeds.
Stir in pineapple juice.
Just before serving, add 7 up.
Pretty in Pink Punch
Ingredients:
2 cans Pineappple-orange juice
1 liter Diet 7-up
1 liter Strawberry soda
1 quart Raspberry sherbert, or your choice
Directions:
In a punch bowl empty 1 can pineapple-orange juice, 1/2 liter diet 7-up, 1/2 liter strawberry soda.
When ready to serve float scoops of raspberry sherbert on top. Any flavor of sherbert can be used.
Yield: 2 batches
Pseudo-Champagne Punch
Ingredients:
56 ounces White grape juice, 2 bottles
23 ounces Club soda, 1 bottle
56 ounces 7-Up, 2 bottles
Directions:
Mix the ingredients. Chill thoroughly. Serve very well chilled. Tastes like Champagne.
Serves 10
HOT SPICED CIDER
Ingredients:
8 c. apple juice or apple cider
1/2 c. packed brown sugar
6 inches cinnamon stick
1 teas. whole allspice
1 teas. whole cloves
In a saucepan combine cider and br. sugar.
For the spice bag, place cinnamon, allspcie and the 1 teas. whole cloves on a double thick, square of cheesecloth.
Bring corners together and tie with string.
Add bag to cider mixture.
Bring to boil and then reduce heat.
Cover and simmer for 10 minutes.
Remove spice bag and discard. Serve in mugs.
If desired you can put a clove studded, orange wedge in each mug, or a cinnamon stick.
Makes 8 (8oz) servings.
From: Mitzi
Coquito (Puerto Rican Rum Eggnog) Jerzgirl
Ingredients:
1 cup coconut milk
1 cup white rum, or to taste
4 egg yolks, well beaten
1 cup sweetened condensed milk
1 cup water
ground cinnamon for garnish
1 cup evaporated milk
3 cinnamon sticks
Combine all of the milks and the rum in a blender or a food processor. Set aside. Boil the water with the cinnamon sticks. Cool to room temperature. Discard the cinnamon sticks.
Combine all the ingredients except the ground cinnamon and beat well in a blender or food processor in batches. Pour the eggnog into glass bottles and refrigerate until ready to use.
To serve, transfer the eggnog to a punch bowl and sprinkle the cinnamon on top.
"Traditionally served at Christmas"
"I always make this around the holidays and it's a big hit. Enjoy! "
Death Nog by mickeyduck
(2 to 5 days before serving):
In a LARGE glass bowl, mix until smooth and creamy
Ingredients:
12 egg yolks (I use pasteurized eggs)
1 lb. confectioners sugar
then add
A healthy dash pure vanilla
2 cups dark rum
Mix well, seal bowl with plastic wrap and place in refrigerator for two to five days. (check daily and stir if mixture begins to separate)
24 hours before serving add 2-1/2 cups brandy to the above mixture.
Immediately before serving beat 6 egg whites until stiff peaks form.
In a separate bowl beat 5 cups heavy whipping cream until very stiff.
Gently fold together egg whites and whipped cream.
Beat egg yolk and liquor mixture until creamy and smooth.
Fold in egg white/whipped cream mixture and then add liberal amount of freshly grated nutmeg and I pint vanilla ice cream cut into pieces.
Serve and enjoy.
This recipe fills a large punchbowl and easily serves eight.
"I serve this egg nog on Christmas Eve. But be warned, it is deadly."
If you find this too thick you can thin it with milk or cream.
FROZEN DAIQUIRI nascarfan
Ingredients:
1 very sweet watermelon or 2 cantalopes, seeds removed
6 ozs or more of white rum
Cut fruit from rind and chop into small pieces. Puree in blender or food processor.
Pour into 1-pint freezer bags or pint containers. Freeze.
Combine 2 pints of puree and 6ozs or more of white rum in blender & blend until smooth!
Serve four or "a coupla REAL friendly folks".
"Each time I bought melons this summer, I have been replenishing my stash, but younger daughter reminded me today when she BORROWED some and told me to write it down. "
GOODIE GOODIE
2 cans strawberry soda
1 can condensed milk
1 can 7-up
Mix all ingredients. Freeze for 3 hours. Whisk mixture and refreeze.
From: 4kidsnomoney