Recipe: More Brunch Punch Recipes (3)

Punch-in-a-cloud

2 quarts Sherbet - Choose flavor according to
the color and flavor desired

3 - 2 liter size bottles of 7-up

Place half of the sherbet into your punch bowl
and allow to soften. Add 7-up gently. Do
not stir. Float remaining sherbet in scoops
on punch. Serves approx. 50

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Spicy Bloody Marys (Or Virgin Marys)
Makes 1 gallon

Juice of 4 limes
Juice of 3 lemons
1 (6 oz) can frozen orange juice concentrate
60 oz Snappy Tom tomato juice or generic equivalent
21 oz (3 1/2 o.j. cans full) vodka
1/4 t Tabasco
3 T water

Use a funnel to pour lime juice, lemon juice, orange juice concentrate,
tomato juice, vodka, Tabasco and water into a clean 1-gallon milk
jug. Mix well, and refrigerate overnight. Use within two days.
Also good as Virgin Marys; just leave out the vodka.

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Banana Brunch Punch

6 medium ripe bananas
1 can (12oz) frozen orange juice concentrate, thawed
1 can (6oz) frozen lemonade concentrate, thawed
3 cups warm water, divided
2 cups sugar, divided
1 can (46oz) pineapple juice
3 bottles (2 liters each) lemon-lime soda
orange slices, optional

In a blender or food processor, blend bananas, orange
juice and lemonade until smooth. Remove half of the mixture and set aside. Add 1-1/2 cups of warm water and 1 cup sugar to mixture in blender; blend until smooth. Place in a large freezer container. Repeat withremaining banana mixture, water and sugar; add to container. Cover and freeze until solid. One hour before
serving, take punch base out of freezer. Just before
serving, place in a large punch bowl. Add pineapple juice
and soda; stir until well blended. Garnish with orange
slices if desired.