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This is the very best punch ever, made from natural fruit.
Total Time: Less than one hour
Yield: 2-3 Punchbowls per mixed
Source: This is an old recipe from former High School Home Ec Teacher, Mrs. Leslie Jones.
One pint of bourbon added with ginger ale makes a spiked punch! Make plenty, guests will be coming back for more!
Put above ingredients into a one gallon container. Finish filling gallon container with cold water. Store tightly covered in the refrigerator.
By Robin from Washington, IA
Mix a frozen fruit punch can with 2 cans of water and 1 two liter bottle of ginger ale or Sprite in a punch bowl. Use Frozen fruit as your ice. Frozen lemonade is great also. It looks pretty, and I always get compliments. I originally made this as the punch at my parents 25th anniversary 25 years ago, have been using it at most gatherings since.
By Cindy Ellmaker from Boulder, MT
In a blender, combine all ingredients except the ginger ale and puree on low speed until mixed, then puree on high speed for 30 seconds. Just before serving, add ginger ale and blend for 5 seconds more. Serve immediately.
*Can substitute cranberry juice.
Great for Easter dinner!
Heat sugar and water until sugar dissolves and then cool. Combine rest of ingredients other than sherbet (include maraschino cherries juice). Pour into punch bowl.
Cool club soda. Thaw strawberries. Blend in electric blender. Mix in frozen orange and pineapple juice and 1 cup water.
Heat water to a hard boil; pour over tea. Cover container and steep for 3 minutes. Strain. Add sugar; stir until dissolved. Chill thoroughly. Combine juices and water with chilled tea solution.