Recipe: Punch Recipes (6) for Renee/Tx

Golden Punch (Non-alcoholic)

46 oz. can unsweetened pineapple juice
46 oz. can orange juice
1 pint each: lemon sherbet, orange sherbet and raspberry sherbet
1 qt. ginger ale

Combine pineapple and orange juice in punch bowl. Scoop sherbets into balls; float on top of juices. When ready to serve, add ginger ale.

The Bridal Sweet Punch
SERVES: 48 PUNCH CUPS

6 c Water
10 Tea bags
3 c Sugar
3 c Orange juice
3 c Pineapple juice; unsweetened
1 c Lemon juice, fresh; strained
2 qt Ginger ale

GARNISH:
Mint leaves

This punch can be made in advance in large quantities. Bring the water to a boil, add the tea bags and steep for 5 minutes. Remove the tea bags, add the sugar, mix and chill for at least 3 hours. Place the chilled tea in a punch bowl, add the juices, and stir. Just before serving, add the ginger ale and stir. Add some ice cubes and garnish with mint leaves.

White Sangria Punch Nonalcoholic
(12 servings)

4 c White grape juice
1 c Pink grapefruit juice
1 tb Lime juice
1 Club soda; bottle, 750 ml chilled
Pink grapefruit slices

In large pitcher, combine grape, grapefruit and lime juices; refrigerate. Just before serving, add soda water and grapefruit slices.

Hawaiian Punch
(25 servings)

3 cn Large frozen Hawaiian Punch
3 cn Large frozen Lemonade
2 cn Large frozen Orange juice
1 qt Rasberry sherbert
2 qt Ginger ale

In a LARGE punch bowl, follow can directions for each frozen juice. Spoon in rasberry sherbert and whip it up. Pour the ginger ale slowly around the edge of the punch bowl (2 bottles).

Autumn Apple Punch
Yield: 12 Servings

1 1/2 qt apple juice
2 cinnamon sticks
8 whole cloves
1 1/3 c pineapple juice
1/2 c lemon juice
2 pt orange juice
28 oz 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.

Banana-Orange-Pineapple Punch

6 c water
3 c granulated sugar
2-12 oz. cans frozen orange juice concentrate
1 cn pineapple juice; (46 oz.)
7 ripe bananas; (7 to 8)

Dissolve sugar in water. Set aside. In a blender, combine one banana, some orange juice concentrate, and sugar-water mixture. Blend until smooth and transfer into a very large mixing bowl or large pot. Repeat this step until all the bananas, orange juice concentrate, and sugar-water mixture are blended. Add the pineapple juice to the banana-orange mixture. Stir until blended. At this point, you may freeze or refrigerate until ready to serve.
When ready to serve, add equal amount of 7-Up to the banana-orange-pineapple mixture (50:50 ratio). This is very attractive in a punch bowl because there is a layer of foam on the top.
Pureed strawberries or other pureed fresh fruits may be added to this punch.