Recipe: More Punch Recipes (17) (repost)

17 PUNCH RECIPES (75-100 servings)
Originally posted by Sara, September 4th 1997

---

PTA PUNCH
Serves about 100 people

3 pkgs. Jello
4 c. sugar
1 lg. lemonade, frozen
2 cans pineapple juice
2 bottles ginger ale

Dissolve into 9 cups of boiling water. Boil 4 cups of water with sugar. Add juice and lemonade. Put crushed ice in punch bowl and pour punch mixture over ice.

---

LIME SHERBET PUNCH
Serves 100

16 bottles (2 liter) ginger ale
4 gal. sherbet, lime

Soften sherbet and pour ginger ale over just before serving.

VARIATION:
Use raspberry sherbet and Sprite.

---

WEDDING PUNCH
Makes 100 servings

6 c. sugar
4 c. water
4 reg. pkgs. Jello (choose flavor
according to color)
6 oz. frozen lemon juice (NOT LEMONADE)
6 oz. frozen orange juice
2 lg. cans pineapple juice
1 gal. water
Ginger ale

Make a syrup of sugar and water. While hot, add Jello. Let cool. Mix juices. Add 1 gallon water. Add Jello. This freezes well. (I use gallon milk jugs.) When ready to use, add ginger ale - 3/4 bottle to 1 gallon. May use as drink or "slush". Lemon is a good flavor and color.

---

GRADUATION PUNCH
We usually multiply this recipe by four to give us 100 or more servings!

1 (46 oz.) can pineapple juice
1 (46 oz.) can apricot nectar
1 (2 liter) bottle ginger ale
2 (6 oz.) cans frozen lemonade
Rainbow sherbet

Mix juices together. Stir in frozen lemonade. Float spoonfuls of rainbow sherbet in punch. This is the punch that has been served at Chapel Graduation receptions for the last 4 years.

---

EVERGREEN PUNCH
Makes 100 servings

4 pkg. lemon-lime Kool-Aid
2 (48 oz.) cans pineapple
4 c. sugar
4 qt. water
2 qt. ginger ale
Pineapple sherbet

Combine all ingredients except ginger ale. Add ginger ale and sherbet just before serving.

---

PUNCH
Makes 16 quarts, Serves 100

2 1/2 lb. sugar
1 pt. hot water
4 (3 oz.) pkg. lime Jello, dissolved
1 1/2 gallon water
1 1/2 pt. lemon juice (24 oz.)
2 qt. ginger ale
2 lg. cans pineapple juice
4 pt. lime sherbet

Cook sugar and hot water together to form syrup.

VARIATIONS:
For pink punch use strawberry Jello with vanilla ice cream.

For gold punch use lemon Jello with pineapple sherbet.

---

PUNCH FOR RECEPTIONS
Makes enough for 100

4 cans Hawaiian Punch
1 (46 oz.) can apricot nectar
1 (46 oz.) can pineapple juice
1 lg. frozen lemon juice
3 lg. frozen orange juice
1 lg. ginger ale

---

BANANA SLUSH PUNCH
Makes 100 servings

8 c. pineapple juice
8 c. sugar
12 c. water
1 c. lemon juice
10 med. mashed bananas
1 qt. orange juice

Mix together. Freeze in 6 containers. Take out containers 1/2 hour before serving. Add to each 1 quart ginger ale.

---

PUNCH
Serves 100

2 lg. cans pineapple juice
2 lg. cans grapefruit juice
2 sm. cans frozen orange juice
2 bottles ReaLemon
2 bottles almond extract
5 lbs. sugar
4 c. water

Bring sugar and water to slow boil. Let cool and then add fruit juices.
Add extract last. If it seems strong, more water may be added.

---

PUNCH
Makes 100 punch cups

3 1/2 gal. containers sherbet any flavor
3 1/2 gal. containers vanilla ice cream
6 lg. bottles ginger ale or 7-Up (16 oz.)

---

PUNCH FOR A BUNCH
Serves 100

15 c. water
10 c. sugar
2 lg. cans pineapple juice
Juice of 2 1/2 doz. lemons
5 sm. cans frozen orange juice
7 1/2 qts. water
5 qts. ginger ale
2 1/2 tbsp. almond extract
5 tbsp. vanilla extract

Mix well. Serve over ice ring.

---

KOOL AID PUNCH
Makes 75 to 100 cups

2 lg. kool aid
6 c. sugar
2 qt. pineapple juice
3 qt. ginger ale
4 qt. water
1 c. lemon juice

Mix all ingredients store in refrigerator to chill. When ready to serve add ginger ale.

---

RECEPTION PUNCH
Serves 100

8 c. sugar
2 qts. water
1/2 c. crushed mint leaves
3 qts. orange juice
1 qt. pineapple, grape, or berry juice
1 qt. lemon juice
2 qts. iced tea
2 gallons water
2 qts. ginger ale
Orange, lemon slices, and mint sprigs

Boil sugar with 2 quarts water, about 5 minutes. Add crushed mint. Cool and strain. Add fruit juices, tea, and remaining water. Just before serving, add ginger ale. Pour over ice in punch bowls. Garnish with slices and sprigs.

---

PUNCH FOR 100
Serves about 100 people and is inexpensive!

4 pkgs. Kool-Aid (any flavor)
2 lg. cans pineapple juice
8 c. sugar
2 lg. cans orange juice
2 cans frozen lemon juice or 2 sm.
ReaLemon
2 qts. ginger ale

Mix all ingredients; add enough water to make 4 gallons. To serve, add ginger ale. Make mold with punch and fruit slices (orange, lemon, lime), cherries, fruit cocktail, or salad fruit.

---

PUNCH FOR 100

6 c. sugar
4 c. water, heated
2 lg. pkgs. Jello (any flavor)
1 (6 oz.) can lemonade
1 (6 oz.) can orange juice
2 lg. cans pineapple juice
1 gallon water
2 lg. 7-Up or Ginger Ale
Serves 100.PUNCH
3 or 4 c. sugar
4 c. water
4 pkg. Jello
1 (6 oz.) can frozen lemon juice
1 (6 oz.) can frozen orange juice
2 lg. cans pineapple juice
1 gallon water
3 qt. ginger ale

Mix first 3 ingredients and heat to dissolve sugar. Cool. Add next 4 ingredients. Pour into containers and freeze. When ready to serve, add 3 quarts ginger ale.

---

FROZEN FRUIT PUNCH
Serves 100

Juice of 2 lemons
2 oz. citric acid, powdered (get at drug store)
1 qt. bottle Tropicano orange juice
1 tall can pineapple juice, (46 oz.) sweetened to taste
1 tall can crushed pineapple #3
7 c. sugar
2 lg. bottles cherries and juice
Green or red food coloring

Pour 2 quarts boiling water over acid and sugar. Add 4 quarts cold water, then other ingredients. Freeze in plastic cartons. This can be kept frozen 3 to 4 weeks without change of taste. To thaw: let melt about 3 1/2 hours in punch bowl, not necessary to add ice.

---

PARTY PUNCH
Serves 100

2 qts. boiling water
1/2 c. mint leaves
3 qts. orange juice
2 qts. iced tea
2 qts. ginger ale
Mint sprigs
8 c. sugar
1 qt. lemon juice
1 qt. pineapple juice
2 gals. cold water
Orange and lemon slices

Combine boiling water and sugar; boil for 5 minutes. Add crushed mint; cool and strain. Add fruit juices, tea, and cold water. Add ginger ale just before serving. Pour over ice in bowl and garnish with fruit slices and mint sprigs. Yield: 100 servings. PARTY PUNCH

Make syrup of: 4 c. water While hot add: 1 (6 oz.) can frozen lemon juice 1 (6 oz.) can frozen orange juice 2 lg. cans pineapple juice 1 gal. water Add 1 quart ginger ale when ready to serve.

VARIATION:
Try this punch with the above ingredients. To give it a different taste and to make it a little more festive, add some strawberry ice cream to it after it is in the punch bowl.