Holiday Fruit and Sherbert Punch

Hawaiian Punch

• 32 oz Hawaiian Punch fruit punch
• 12 oz orange juice
• 1/4 cup lemon juice concentrate
• 24 oz 7 Up
• 1 pint raspberry sorbet
• 16 oz club soda

In a large punch bowl stir together the Hawaiian fruit punch, orange juice, lemon juice, and 7 Up. In a medium bowl, stir together the softened sorbet with 1/2 the club soda. Add the Fruit punch juicy red mixture. Pour in remaining club soda. Serve well chilled. Makes 18 2/3 cup servings. An ice ring can be made using a Bundt pan. Layer different sliced fruits, like berries or grapes, fill 3/4 with water and freeze until solid.
This recipe was right on the Hawaiian Punch label.

Easy Punch

• 1 (46 oz.) can Hawaiian Punch
• 1 (46 oz.) can pineapple juice
• 1 (12 oz.) can frozen orange juice
• 1 (12 oz.) can frozen lemonade
• 2 quarts ginger ale

Mix juice together, before serving add ginger ale. To make the punch more red add 1 package dry red Kool-aid. Makes 20-30 servings.
2001 Tripp SD Heavenly Delights Recipe binder pg 3

Red Punch

• 2 packages of Cherry Koolaid
• 12 oz can frozen orange juice
• 12 oz can frozen lemonade
• 1 cup sugar
• 1/2 quart ginger ale
• 3 quarts of water

In a large pitcher, add Koolaid to thawed lemonade and orange juice. Stir in sugar and add in gingerale and water. Stir thoroughly and refrigerate. Sir again before serving.

Strawberry Punch

• 46oz. pineapple juice (chilled)
• 2 1/4 cups water
• 12oz. frozen pink lemonade (thawed)
• 3/4 cup sugar
• 1 quart strawberry ice cream
• 2 liters of ginger ale (chilled)

In a punch bowl add pineapple juice, water, pink lemonade and sugar; add ice cream. Stir gently; add ginger ale. Yield: 6 quarts.

International Punch

• 6 cups water
• 4 cups sugar
• 5 blended bananas
• juice of 2 lemons
• 1 large + 1 small orange concentrate
• 1 46oz. can pineapple juice

Heat water and sugar to just about boiling. Blend bananas and lemon juice in blender. Cool sugar and water and add all concentrates and blended bananas. Add extra water to desired strength and chill. Serve with floating fruit.

Firecracker Punch

• 4 cups of cranberry juice
• 1 1/2 cups of sugar
• 4 cups of pineapple juice
• 1 tablespoon almond extract
• 2 quarts ginger ale

Combine first 4 ingredients, add gingerale just before serving.
Recipe from a 1974 recipebook

Apple Cider Punch

• 1 quart apple cider
• 2 cups cranberry juice
• 1 cup orange juice
• 1 can apricot nectar
• 1 cup sugar
• 2 sticks cinnamon

Combine in pot and simmer for 20 minutes. Garnish with orange slices decorated with cloves Serves 20 to 25

Cranberry Punch

• 2 quarts cranberry juice
• 1 46oz can pineapple juice
• 1 cup bottled lemon juice
• 2 quarts ginger ale

If desired, omit 1 quart ginger ale and add a bottle of gin, vodka or light rum.

Cranberry Juice Punch

• 1 3oz pkg cherry Jello
• 1 cup boiling water
• 1 quart chilled cranberry cocktail juice
• 1 6oz can frozen lemonade or pineapple orange juice
• 3 cups cold water

Pour over ice. Add 1 pint 12 oz bottle of ginger ale and fruit flavored sherbert if desired. Chill all ingredients before combining. Serve immediately after adding the ginger ale.

Wedding Punch

• 2 1/2 cups pineapple juice
• 1 pint lemon or raspberry sherbet
• 1 pint vanilla ice cream
• 1 12 oz bottle gingerale or 7 up

Combine pineapple juice, sherbert and 1/2 of the ice cream. Beat until smooth. Add 7 up or ginger ale. Spoon remaining ice cream into punch. Serve immediately. Makes 14 servings

Punch Serves 75 Guests

• 2- 6oz frozen limeade
• 2-12oz frozen pineapple juice
• 2-12oz frozen orange juice
• 4 pkg. unsweetened strawberry Koolaid
• 4 cups sugar
• 10 quarts water
• 4 2-liter bottles gingerale ( to be added immediately before serving)

Mix well - separate into 4 batches, put in cooler. At time of use, add 1 (2)liter bottle of gingerale to each batch.
From mom's recipe box

Lemon Champagne Punch

• 4 6oz cans frozen lemon concentrate
• 4 6oz cans frozen pineapple juice
• 1 1/2 cups water
• 2 quarts gingerale
• 1 quart sparkling water, chilled
• 1 bottle dry champagne, chilled

Combine juices and water. Chill, covered. Before serving, add gingerale and sparking water. Pour over ice cubes in a large punch bowl. Pour chilled champagne over punch and stir gently.

Celebration Tea Punch

• 2 quarts fresh boiling water
• 3 tablespoons tea
• sugar
• 1 pint pitted sweet cherries
• 1/2 cup chopped fresh mint leaves
• 1 quart lemon ice
• Orange slices
• Lemon Slices

Pour water over tea; cover. Let stand 5 min., strain. Sweeten slightly with sugar. Add cherries and mint. Cover; chill several hours. Pour over ice in punch bowl; add lemon ice. Garnish with orange and lemon slices. Serves 25.
From a 1963 cookbook

Spice of Christmas Life

• 3 cups cranberry juice
• 3 cups unsweetened pineapple juice
• 3 to 4 cups water
• 1/4 cup brown sugar
• 1/3 cup red cinnamon candies
• 1 or 2 cinnamon sticks
• 6 to 8 whole cloves

Put the brown sugar, cinnamon candies, cinnamon sticks and cloves in a coffee pot basket. Pour the cranberry juice, pineapple juice and water into the coffee pot. Percolate the mixture.

Hot Percolator Punch

• 9 cups unsweetened pineapple juice
• 9 cups cranberry juice
• 4 1/2 cups water
• 1 cup brown sugar
• 4 1/2 teaspoons whole cloves
• 4 sticks of cinnamon broke
• 1/4 teaspoon salt

Pour first 4 ingredients into a 25 cup coffee pot. In the percolator basket, place spices and salt. Perk.
Recipe from 1974

Spiced Orange Toddy

• 4 cups of orange juice
• 1/3 to 1/2 cup sugar
• 6 inches stick cinnamon
• 2 teaspoons whole cloves
• 2 teaspoons grated orange peel

Combine all ingredients in saucepan. Bring to boiling, then simmer 5 minutes. Strain. Serve hot. Float orange slices on top, if desired. Makes 8 servings.
Recipe from a 1963 recipebook

Cape Canaveral Blast Off

• 4 quarts orange dry soda
• 1 quart orange sherbert
• 1 pint gin (if an adult party)

Put ice cubes in punch bowl. Pour in dry orange soda and gin; then add orange sherbert by the tablespoon and stir gently.
From a 1963 cookbook

Quick Pineapple Sherbet

• Freeze 1 can (20 ounces) pineapple chunks in unsweetened juice until solid.
• Put under running hot water 1 minute before opening.
• Then put frozen chunks in blender and whirl.
• Stop blender occasionally and, with rubber spatula, work fruit down slowly until of sherbet consistency.

Makes 4 servings, about 16 calories each.
Recipe from a Jan. 1974 Woman's Day magazine pullout pg 92