Make Sure Your Holiday Party Packs A Little Punch…Non-Alcoholic Punch, That Is!
Santa’s Punch
- 1 quart pineapple juice
- 1 package (2-quart) lime Kool-aid
- 1 quart lime sherbet
- 2 quarts ginger ale
Mix Kool-aid in punch bowl. Add pineapple juice. Just before serving, add sherbet by spoonfuls. Add ginger ale. For red punch, use raspberry Kool-aid and sherbet. (SDS)
Holiday Party Punch
- 2 6-ounce cans lemonade, frozen
- 1 6-ounce can of orange juice, frozen
- 1 large can of pineapple juice
- 1 quart ginger ale
- 1 quart French vanilla ice cream
- 1 pint orange sherbet
Mix frozen juices according to directions. Then combine together. Just before serving, add ginger ale, and then scoops of the ice cream and sherbet. Add jarred whole cherries to the punch for an added touch. (Serves 36) (SDS)
Raspberry Sherbet Punch
- ½ gallon raspberry sherbet
- 2 liters ginger ale
- 33 ounces pineapple juice
Combine all together and serve. (SDS)
Strawberry Punch
- 10 ounces strawberries, frozen
- 6 ounces lemonade
- 1 pint lemon-lime sherbet
- 1 quart ginger ale
Allow strawberries to thaw for a couple of hours in the fridge. Prepare lemonade and chill. Combine all ingredients just before serving and mix until sherbet is dissolved. Place ice ring in to keep punch cold. (SDS)
Non-Alcoholic Party Punch
- 2 bottles (1½ quarts each) Mauna L’ai guava/passionfruit drink
- 2 bottles (1½ quarts each) cranberry juice cocktail
- 2 quarts grapefruit juice
- 3 bottles (1 liter each) ginger ale
- 4 or 5 limes, halved lengthwise and cut into thin slices
In a large punch bowl, blend together juices and ginger ale. Add 2 trays of ice cubes and the lime slices. To serve, put 2 or 3 ice cubes in glass or cup and ladle on the punch, making sure everyone gets a slice of lime. (Makes about 3 gallons. Serves approximately 45) (SDS)
All-purpose Punch
- 2-liter bottle clear soda pop (club soda, ginger ale, lemon-lime or
- similar)
- 12-ounce can frozen orange juice
- 1 large can pineapple juice
Reconstitute the orange juice in the punch bowl, add pineapple juice and soda pop. Add an ice ring. If you want a more orangey-red color the new raspberry ginger ale flavor (pink) also tastes good. Notice this is not too sweet. If you have a good size punch bowl, a bundt cake pan molds an ice ring that will last several hours before it melts unless it is 100°F in the shade. (Makes about 5 quarts) (SDS)
Fruity Sherbet Punch
- 4 cups apple juice, chilled
- 4 cups pineapple juice, chilled
- 4 cups orange juice, chilled
- 2 liters ginger ale, chilled
- 2 quarts orange or pineapple sherbet
Combine juices in a punch bowl. Stir in ginger ale. Top with sherbet. Serve immediately. (SDS)
Strawberry-Lemonade Punch
- 1 6-ounce can frozen lemonade concentrate, thawed and undiluted
- 1 6-ounce can frozen limeade concentrate, thawed and
- undiluted
- One 6-ounce can frozen orange juice concentrate, thawed
- and undiluted
- 2 10-ounce pkgs. frozen sliced strawberries, thawed
- 3 cups cold water
- 2 liters bottle ginger ale, chilled
Combine the first 5 ingredients; add the ginger ale,and stir gently. Makes 1 gallon, serves about 12. Note: Float a frozen ring of prepared lemonade withwhole strawberries in the punch bowl) (SDS)
Cranberry Punch
- 3 quarts cranberry juice
- 3 quarts pineapple juice (2 46-ounce cans)
- 1 quart lemonade, frozen undiluted (32-ounce can)
- 1 quart cold water
- 3 28-ounce bottles chilled ginger ale
Mix all of above together and chill. Just before serving, add ginger ale. (80 4-ounce servings) (SDS)
Winning Tea Punch
- ½ cup 100% instant tea
- 2 quarts water
- 1 6-ounce can frozen limeade
- 1 6-ounce can frozen lemonade
- 1 6-ounce can frozen pineapple juice concentrate
- 1 pint cranberry juice cocktail
In a punch bowl, combine instant tea, water, concentrates and cranberry juice. Just before serving,add ice. Makes more than 1 gallon or 25 five-ounce servings.
Glogg Nog
- 6 eggs
- ¼ cup sugar
- ¼ tsp. ground cardamon
- ¼ tsp. ground cinnamon
- ¼ tsp. ground cloves
- 6 cups orange juice
- 1 quart vanilla ice cream softened
- ¼ cup lemon juice
- 1 quart ginger ale, chilled
- Ice ring (optional)
- Ground nutmeg (optional)
- Stick cinnamon (optional)
Beat eggs on low speed with electric mixer till blended. Add sugar and spices. Beat at medium speed till sugar is dissolved. On low speed beat in softened ice cream. Add the juices. Cover and chill. To serve, pour the ice cream mixture into a large punch bowl. Slowly pour in ginger ale, stirring with an up-and-down motion. Add ice ring to punch bowl if desired. For each serving, sprinkle nutmeg on top and add a stick cinnamon stirrer, if desired. Makes 17 cups.
Ice Ring: Arrange orange slices in bottom of small ring mold. Fill with cold water. Freeze till firm. Unmold onto plate, slip ring gently into punch bowl.
Merry Cranberry Punch
- 2 cups cranberry juice cocktail
- 1 6-ounce can frozen grapefruit juice cocktail
- 3 cans water
- 1 teaspoon ground coriander
- 2 teaspoons grated orange peel
- Thin orange slices
Combine all ingredients, except the orange slices. Chill until ready to serve. Just before serving, garnish with orange slices.
Cranberry-Cinnamon Punch
Melt together:
- ½ cup cinnamon red hots
- 6 ounces water
Stir in 1 quart cranberry juice 1 6-ounce can frozen orange juice concentrate
Slowly add 2 quarts ginger ale (sugar free or regular) May be served hot or chilled.
Hot Tea Punch
- 6 cups water
- ¾ cup sugar
- 2 cinnamon sticks
- 8 whole cloves
- 5 tea bags
- 1 ½ cup orange juice
- One-third cup fresh lemon juice
Bring first 4 ingredients to boil in heavy, large sauce pan over high heat, stirring until sugar dissolves. Boil 6 minutes. Remove from heat, add tea bags. Cover and let steep 10 minutes. Discard tea bags, add orange and lemon juices to punch. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before continuing). Using slotted spoon, remove whole spices. Serve hot.
Spice Party Punch
- 1 can (46 ounce) pineapple-grapefruit juice
- 1 quart apple juice
- 3 6-ounce cans frozen orange juice concentrate
- 1 can (5¾ ounce) frozen lemon juice
- 24 whole cloves
- 3 pieces (3 inches) cinnamon
- ½ teaspoon ginger
- ½ teaspoon ground allspice
- ½ teaspoon mace
- 1 cup sugar
- 4 quarts ginger ale
Combine fruit juices. Tie cloves in cheesecloth bag(unless you want to go fishing for them later); add tojuices with other spices and sugar. Mix well. Let stand several hours. When ready to serve, remove spice bag; stir well. Pour over ice in punch bowl; add ginger ale. (SDS)
Autumn Apple Punch
- 1½ quarts apple juice
- 2 cinnamon sticks
- 8 whole cloves
- 1 and one-third cups lemon juice
- 2 pints orange juice
- 28 ounces ginger ale
Place apple juice in a non-aluminum kettle; tie spices in cheesecloth, add to kettle, and simmer uncovered 15 minutes; discard spice bag. Mix spiced juice with remaining fruit juices. To serve, place a large block of ice in a large punch bowl, add fruit juice and ginger ale.
Candy Cane Punch
- ¼ cup lemon juice
- 1 6-ounce can frozen orange juice
- ¼ cup sugar
- 1 egg white
- 6 hard peppermint candies
- 4 peppermint candy canes
- Ginger ale
Put all ingredients except candy canes and ginger ale into blender container. Cover and process until candies are liquefied. Divide evenly between four tall glasses and fill with ginger ale. Serve with peppermint candy canes as stirrers.
Bubbling Strawberry Punch
- 10-ounce package frozen strawberries in light syrup
- 2 cups orange juice
- 1 tray orange juice ice cubes
- 1 bottle (33.8 ounces) orange flavored sparkling water
- 6 orange slices
Puree thawed strawberries in food processor or blender. In large glass pitcher combine strawberries, orange juice, and orange juice ice cubes. Slowly add the sparkling water or seltzer water. To serve, garnish each all purpose wine glass with an orange slice.