Punch

VANILLA PUNCH

This is the most popular punch - with men and women- that I have ever served.

5 c. sugar

2 c. water

1 (1oz. or 2 T.) bottle almond extract

1 (1oz. or 2 T.) bottle vanilla extract

Bring water to boil to dissolve sugar. Cool and add extract. Use one cup of this syrup per 1 - 2 liter of Ginger Ale, Sprite, 7-Up, or the cheap store brand lemon-lime soda (it works just as well)

Terry

BEE IN HER BONNET PUNCH

Very light and refreshing champagne punch! Delightful served at spring and summer wedding festivities!

Bee 1

2 c. water

2 c. sugar

Chill all ingredients below:

2 c. unsweetened apple juice

2 c. unsweetened pineapple juice

2 c. apricot nectar

1 ½ c. fresh lemon juice

1 – 6 oz. can orange juice concentrate

2 quarts ginger ale (1 – 2 liter bottle)

2 bottles champagne

Bring sugar and water to a rolling boil. Boil for 1 minute. Cool. Add next 5 ingredients. Add ginger ale and champagne just before serving. Makes 28 – 8 oz. cups.

Cyndy Butler

ICE CREAM PUNCH

1 can frozen lemonade

1 can frozen orange juice

1 – 46 oz. can pineapple juice

Freeze above ingredients in a large plastic bag.

When ready to serve, thaw until slushy and add:

2 – 2 liter bottles of Sprite

1 pint softened vanilla ice cream

Barbara Nelon

ORANGE SHERBET PUNCH

4 cups chilled orange juice
1 cup milk
3 tablespoons sugar
2 teaspoons grated orange peel
1/2 teaspoon ground nutmeg

1 cup chilled sparkling water
1 quart orange sherbet

Combine 4 cups orange juice, 1 cup milk, 3 tablespoons sugar, orange peel and nutmeg in large pitcher. Mix until sugar dissolves. (Can be prepared 3 days ahead. Cover and refrigerate.)

Pour sparkling water into orange juice mixture and stir to blend. Scoop sherbet into large glass punch bowl. Pour punch over and serve immediately. Makes 12 Servings.