• 7 c. Water
• 5 ripe Bananas
• 1 can(6 oz) Orange Juice concentrate (frozen)
• 1 l Ginger Ale
• 3-1/2 c. Sugar
• 1 can (46 oz ) Pineapple Juice
• 1 can (6 oz) Lemonade concentrate ( frozen)
• Vodka (optional)

Preparation:

Boile water und sugar for 5 minutes. Cool down. Mash bananas in blender using a little pineapple juice to mash. Add mashed bananas and remainder of ingredients exept ginger ale. Freeze. Remove from freezer 2 to 3 hours before serving. mix with gingerale. Assorted fruits may be added as garnish. Vodka can be added.

Makes about 5 quarts.

Ingredients:

• 1 lb. brown sugar
• 1 lb. powdered sugar
• 1 lb. butter
• 2 tsp. cinnamon
• ½ tsp. nutmeg
• ¼ tsp. allspice
• 1 qt. French vanilla ice cream
• Rum

Preparation:

Let ice cream soften, but not melt. Stir in all ingredients. Store in freezer-safe container in freezer.

For drinks: In a mug place 2 tablespoons batter, 1 jigger rum and fill with boiling water. Stir well; sprinkle with nutmeg.

Ingredients:

• 3 cups sugar
• 3 cups water
• 10 tsp. instant coffee (Yuban works best)
• 1 qt. vodka
• 4 tsp. pure vanilla

Preparation:

Simmer sugar, water and coffee for 1 hour. Do not boil - it will turn bitter. Cool completely. Add vanilla and vodka. Yields 3 pints. Makes good after dinner drink. Can also be mixed with ice cream for tasty dessert.

Ingredients:

• 1 liter ginger ale (chilled)
• 1 (6 oz.) can frozen lemonade (thawed and undiluted)
• 1 (12 oz. can frozen orange juice (diluted)
• 1 (750 ml.) bottle champagne (chilled)
• 12 maraschino cherries
• Orange slices

Preparation:

Pour ½ liter ginger ale and thawed lemonade concentrate into an 11-cup ring mold. Add cherries and orange slices. Freeze. Unmold in punch bowl. Add remaining ginger ale, orange juice and champagne; stir well. Make approximately 18 cups.

Ingredients:

• 3peaches
• 3 apples
• Juice of 3 lemons
• 1 wine glass or calvados
• 3 bottles apple juice
• Peppermint leaves for garnish

Preparation:

Dip peaches in hot water; peel, skin and cut in small pieces (cubes). Cut apples in cubes also. Cover fruit with lemon juice and brandy; leave in refrigerator for 2-3 hours. Fill up with ice cold apple juice and garnish with peppermint leaves.

Tip: You can also use strawberries or raspberries, leaving the fruit only 1-2 hours in refriegerator.

Ingedients:

• 9 c. water
• 2 c. sugar
• 4 tea bags (black)
• 1 large can frozen lemonade
• 1 large can frozen orange juice
• 2 c. brandy

Preparation:

Boil together sugar and 7 cups of water; cool. Prepare tea with 2 cups of water; cool. Mix all ingredients togher and freeze. Spoon into glasses. Pour 7-Up over it and stir. It will be slushy and refreshing to drink.

Ingredients:

• 4 oz. brown sugar
• 4 oz. powdered sugar
• 1/2 lb. butter
• 1/2 pt. vanilla ice cream
• 1/4 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1 pinch of allspice
• Rum

Preparation:

Mix well. In a mug, put 1 tablespoon of mixture and 1/3 cup boiling water and jigger of rum! Keep batter in fridge or freezer.

Ingredients:

• 7 c. boiling water
• 1 c. sugar, dissolved in water
• 12 oz. pink lemonade
• 6 oz. orange juice
• 2 c. strong black tea
• 2 c. rum or brandy
• A few drops of red food coloring (can add)

Preparation:

Mix all ingredients thoroughly. Freeze for 24 hours. Stir if you remember. scrape som into a cup and fill with 7-Up. Drink with straw. Nice on hot summer days!

Ingredients:

• 1/2 gal. lime sherbert
• 1 can frozen lemonade
• 1 c. tequila
• 1/2 c. Triple Sec

Preparation:

In punch bowl, soften lime sherbert. Prepare lemonade according to directions. Add to lime sherbert. Stir in tequila and Triple Sec. Mix well. Serve in salt-rimmed glasses. Add more of any ingredients to taste.

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 bottle champagne
• 1 pt. lemon or orange sherbert

Preparation:

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

This can be made without the champagne for a nonalcoholic punch. Either way it is very good.