2 cups sugar
8 cups water
1 (12 oz.) can frozen limeade
1 (2 liter) bottle 7-Up or Sprite

Combine sugar and water and heat slightly until dissolved.  Add frozen limeade.  Mix and pour into heavy 1 quart zip lock freezer bags (about 3 or 4).  Freeze.  When ready to serve (about an hour before) place in punch bowl and break up slightly with a potato masher.  Add chilled 7-Up and mash until slushy.  Can float cut up limes or cherries in slush if desired.

1 (13 oz.) unsweetened lemon-lime drink mix
1 qt. pineapple juice, chilled
1 qt. lime sherbet
2 qts. Ginger ale, chilled

Pour drink mix into a punch bowl.  Stir in pineapple juice.  Spoon sherbet into bowl; add ginger ale and stir gently.  Serve immediately.

1 c. water
2 c. sugar
1 c. strong tea
2 c. strawberry or loganberry syrup
1 c. lemon juice
2 c. orange juice
2 c. pineapple juice

When ready to serve add:
1 qt. 7-Up, Sprite or Ginger Ale
1 c. maraschino cherries

Boil water and sugar 5 minutes.  After cooling, add other ingredients.  Let stand 30 minutes.  Add ice water to make 1½ gallons.  Add 7-Up and cherries when ready to serve with ice.

1 qt. pineapple juice
1 qt. apple juice
12 oz. apricot nectar
1 c. orange juice
12 oz. pear nectar
2 tsp. cloves
2 (3-inch) cinnamon sticks
1 tsp. nutmeg
1 tsp. allspice
2-3 mint leaves

Combine in large pot.  Bring to a boil.  Simmer 30 minutes.  Discard spices and serve hot.  Yield: 2½ quarts.

2 sticks cinnamon
½ tsp. ground nutmeg
1 tsp. whole cloves
¼ c. brown sugar
1 c. water
1 qt. cider

Combine cinnamon, nutmeg, cloves, sugar and water in 1-quart pot.  Cook about 15 minutes at medium heat.  Strain and add liquid to cider.  Heat until steaming.  Serve hot or chilled.  May substitute apple juice for cider.  Yield: 5-7 servings.

1 pkg. lemonade mix
2 c. Tang
½ c. instant tea
2 c. sugar
2 tsp. cinnamon
1 tsp. cloves

Use 2 heaping teaspoons to 1 cup hot water.

2 1/2 cups pineapple juice, chilled
1 pint lime, lemon or raspberry sherbet
1 pint vanilla cream
1-12 oz bottle ginger ale, 7-UP or Sprite, chilled

Combine pineapple juice, sherbet and 1/2 of ice cream.  Beat until smooth.  Add ginger ale and spoon remaining ice cream into punch.  Serve immediately.  Serves about 14.

1 can (46 oz.) pineapple juice, chilled
2 1/4 cups water
1 (60 oz.) can frozen pink lemonade, thawed
3/4 cup sugar
1 qt. strawberry ice cream
2 1/2 qts. ginger ale

In a punch bowl, combine first four ingredients.  Add ice cream; stir gently.  Add ginger ale; stir gently.  Serve immediately.

2/3 C. Orange Juice Concentrate
1 C. Water
1 C. Milk
1/2 tsp. Vanilla
1/4 C. Powdered Sugar
6 Ice Cubes (approx 1 1/2 cups ice)

Put all ingredients in a blender, cover and blend until smooth.

Servings: 8 -1/2 cups

Comments: If you already have premixed orange juice, use 1 2/3 cups of that instead of the concentrate and water.  If your ice cubes are from a tray, you may want to pre-crush them a bit as the ice blends better if it isn’t in too large of pieces.

1/2 cup sweetened lemonade drink mix
4 cups cold water
2/3 cup cranberry juice, chilled
1 1/2 cups lemon-lime soda, chilled

In a pitcher, combine drink mix and water.  Add cranberry juice.  Stir in soda.  Serve immediately.  Can be doubled or tripled.