Time 5m Number Of Ingredients 6 Steps:
Chill all ingredients thoroughly. Combine the pineapple juice, cranberry juice, and orange juice in a punch bowl. Just before serving, add the lemon-lime soda and stir to combine. Add cranberries and orange slices for garnish. Add ice if desired. Serve with a ladle.
Time 10m Yield 30 servings (about 5-3/4 quarts). Number Of Ingredients 6 Steps:
In a 4-qt. freezer-proof container, dissolve gelatin and sugar in boiling water. Stir in pineapple juice and cold water. Cover and freeze overnight. Remove 2 hours before serving. Place in a punch bowl; stir in ginger ale just before serving.
Time P1D Yield 36 serving(s) Number Of Ingredients 6 Steps:
In a 4-quart freezer-proof container, dissolve gelatin and sugar in boiling water. Stir in pineapple juice and cold water. Cover and freeze overnight. Remove from the freezer 2 hours before serving. Place in a punch bowl, stir in ginger ale just before serving.
Time 5m Yield 14 servings (3/4 cup each). Number Of Ingredients 6 Steps:
In a punch bowl, mix juice and lemonade concentrate. Stir in soda; top with raspberries. Serve over ice. If desired, garnish glasses with lime wedges.
Time 5m Yield 15 to 20 servings Number Of Ingredients 3 Steps:
Line a baking pan with parchment, place scoops of the sherbet in the pan and freeze until firm, 30 minutes. Place the frozen scoops of sherbet in a large punch bowl and add the cranberry juice and ginger ale; stir gently. Serve immediately.
Time 5m Yield 15 Number Of Ingredients 5 Steps:
In a punch bowl, dissolve the sugar in the Burgundy wine. Stir in the champagne, brandy, and club soda just before serving.
More about “icy holiday punch recipes”
Time 15m Yield 1 very large pitcher full Number Of Ingredients 4 Steps:
Mix first 3 ingredients first. Slowly add canada dry ginger ale. Chill until serving time.
