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8 cups cold water
1 can (12 ounces) frozen lemonade concentrate, thawed plus 3/4 cup thawed lemonade concentrate
2 liters ginger ale, chilled
1 liter cherry lemon-lime soda, chilled
Ice ring, optional
In a large punch bowl, combine water and lemonade concentrate. Stir in ginger ale and lemon-lime soda. Top with an ice ring if desired.
3 cups water
1 can (6 ounces) frozen orange juice concentrate, thawed
3/4 cup thawed lemonade concentrate
2 cups cranberry juice cocktail
1/2 cup sugar
1-1/2 liters lemon-lime soda, chilled
In a large bowl, combine the first five ingredients; mix until sugar is dissolved. Chill for 1-2 hours. Just before serving, stir in soda.
2 cups Fresh Pineapple, cubed
6 ounce Pina Colada Yoplait Yogurt
½ cup Sugar
¼ cup Coconut Flakes
1 scoop Vanilla Ice Cream
12 medium sized Ice Cubes
Place all ingredients in Blender and blend well. ENJOY the delicious tropical yumminess!
4 maraschino cherries
1 medium navel orange, thinly sliced
1 small lemon, thinly sliced
1 small lime, thinly sliced
1 can (12 ounces) frozen lemonade concentrate, thawed
1 can (12 ounces) frozen limeade concentrate, thawed
1 can (12 ounces) frozen pineapple-orange juice concentrate, thawed
2 liters diet ginger ale, chilled
1/2 cup chopped fresh pineapple
6 tablespoons (3 ounces) silver or white rum
3 tablespoons ( 1 1/2 ounces) fresh lime juice
6 tablespoons (3 ounces) cream of coconut
1/4 cup (2 ounces) pineapple juice
3 cups ice cubes
1 tablespoon (1/2 ounce) black strap rum (optional)
Garnishes: fresh pineapple wedges, fresh mint Sprigs
Combine first 6 ingredients in a blender, cover with lid, and process until smooth. Pour into 2 Collins glasses. Top off each with additional 1 1/2 teaspoons (1/4 ounce) black strap rum, if desired. Garnish, if desired.
8 cups chopped fresh or frozen rhubarb
8 cups water
2-1/2 cups sugar
2 tablespoons strawberry gelatin powder
2 cups boiling water
2 cups pineapple juice
1/4 cup lemon juice
6 cups ginger ale, chilled
In a Dutch oven, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain, reserving liquid (save rhubarb for another use).
In a large bowl, dissolve sugar and gelatin powder in boiling water. Stir in pineapple and lemon juices. Stir in rhubarb liquid; refrigerate until chilled.
Just before serving, pour into a punch bowl and stir in ginger ale.
6 cups cranberry juice
1-1/2 cups orange juice
3 cups ginger ale
Orange slices, optional
In a pitcher, combine cranberry juice and orange juice. Just before serving, stir in ginger ale; serve over ice. If desired, serve with orange slices.