Ingredients:

• 2cups chilled cranberry juice cocktail
• 2 cups chilled apple juice
• 2 sm. ripe bananas,(peeled and cut up)
• ½ cup sugar
• 4 tbsp. chilled wipping cream
• 1 tbsp. frsh lemon juice
• 8 ice cubes

Preparation:

In a blender combine 1 cup cranberry juice, 1 cup apple juice, 1 banana, ¼ cup sugar and 2 tablespoons lemon juice. Process until smooth. Add 4 ice cubes and process until frothy. Divide among 3 glasses. Repeat with remaining ingredients.

Serve immediately.

Ingredients:

• 2 cups water
• 15 tea bags (small)
• ¼ cup mint leaves or ¼ tsp. dried mint tea leaves
• 2 cups sugar
• 8 tbsp. lemon juice concentrate twist of lime
• 1 (12 oz.) can frozen orange juice concentrate
• Additional water

Preparation:

Bring 2 cups water to a boil. Remove from heat. Add tea bags and mint leaves. Cover and steep for 6 minutes. Discard tea bags. Combine tea mixture, lemon juice, lime, orange juice concentrate and enough water to make 1 gallon of liquid. Stir well. Let set in the refrigerator overnight to enhance the flavor.

Ingredients:

• 1 can pineapple juice
• 1 (48 oz.) jar cranberry juice
• 4 (12 oz. cans ginger ale
• ¼ cup sugar (opt.)

Preparation:

Mix sugar and fruit juice. Cill until ready to serve. Add ginger ale before serving.

Ingredients:

• ¼ cup instant coffee
• 1 cup sugar
• ½ cup boiling water
• ½ gal. milk 1 qt. chocolate ice cream
• 1 qt. vanilla ice cream

Preparation:

Disolve instant coffee and sugar in boiling water. Pour in a punch bowl. Add milk; stir. Float scoopfuls of ice cream on top. Mix slightly.

Ingredients:

• 4 cup sugar
• 6 water
• 5 bananas (mashed)
• 1 (12 oz.)can frozen lemonade
• 2 (12 oz.)can frozen orange juice
• 1 (46 0z.)can pineapple juice
• 4 bottles ginger ale

Preparation:

Mix sugar and water; boil 3 minutes. Mix bananas and combine with the syrup (sugar-water mixture) Freeze in plastic containers. Set out 1 hour before serving. Add ginger ale. Can make frozen base at least 2-3 days ahead. Serves 20.

Ingredients:

• 1 (6 oz.) frozen orange juice concentrate
• 1 (6 oz.0 can lemonade juice concentrate
• 1 qt. apple juice
• 2 qt. ginger ale
• 1 pt. lemon or orange sherbert

Preparation:

Mix in punch bowl: scoop sherbert into punch and watch it foam.

• 1 t. whole cloves
• 1 t. allspice
• 1/2 c. packed brown sugar
•  1 orange (optional)
•  3 c.. 7 up (chilled)
•  1 stick cinnamon
•  2 qts. apple cider
• 1/4 t. salt
•  whole cloves (optional)

Preparation:

Tie cloves, cinnamon and allspice in small cloth bag. Mix cider, sugar and salt in large saucepan; add spice bag. Heatto boiling. Reduce heat; cover and simmer for 20 minutes. Remove spice bag. Cool to room temperature; refrigerate untilchilled. Stud orange with cloves. Pour cider mixture into punch bowl and serve.

• 3 qts. water
• 2 qts. skim milk
• 2 c. sugar
• 1 sm. can Hersheys Syrup
• 1/2 c. instant coffee
• 1 gal. vanilla ice cream
• 1/2 t. salt

 Preparation:

Bring 1 qt. water to boil. Quickly stir in coffee, sugar salt and syrup. Remove from heat and add the remaining water. Cool completly. At this point the " base" can be chilled up to 1 week or frozen 2-3 months. When ready to serve, thaw and add skim milk. Cut up chunks of ice cream and float in punch bowl.

This punch is always a big hit at parties and social functions.