Ingredients:

• 2 (750 ml.) bottle champagne or spumante
• 1 (250 ml.) bottle semi-dry white wine
• 1 cup absolute vodka
• 1 cup simple syrup (½ water ½ sugar boiled)
• 2 cups strawberry halves
• 2 cups kiwi slices
• 1 cup seedless white grapes

Preparation:

Chill all alcohol well. Combine all ingredients in loosely covered cotainer. Refrigerate 4 hours or more. Storing overnight will cause fruits to soften and sacrifice some quality.

Ingredients:

• 3cups iced tea
• 1 cup apple juice
• 1 cup orange juice
• 1½ cup pineapple juice
• 1 tbsp. lemon juice
• 1 stick cinnamon
• 10 whole cloves

Preparation:

Combine and simmer 20 minutes. Serve hot.

Ingredients:

• 1 can orange juice
• 1 can apple juice
• 1 can pina colada
• 1 can strawberry daiquiri
• 6 pack ginger ale or Sprite

Preparation:

Mix about 15 minutes before serving. Use ice ring if possible for bottom of punch bowl.

Ingredients:

• 2 (6 oz.) cans frozen lemonade concentrate
• 1 (12 oz.) can frozen orange juice
• 2 cups strong cold tea (black)
• 2 (28 oz.) bottles ginger ale
• Rum (to taste)

Preparation:

Prepare lemonade and orange juice as directed. Pour over ice in punch bowl. Add tea; mix well. Add cold ginger ale. Garnish with lemon and orange slices. Mix well with rum.

Ingredients:

• Sm. can orange juice concentrate
• Sm. can lemonade concentrate
• 3 oz. box strawberry Jello
• 1 cup sugar
• Sm. pkg. frozen strawberries
• 1 liter ginger ale

Preparation:

Dissolve sugar and Jello in 2 cups of hot water. Mix with orange juice concentrate, lemonade concentrate and frozen strawberries. Chill. At serving time, add ginger ale. Makes 1 gallon.

Ingredients:

• 3 cups sugar
• 3 cups water
• 1 (6 oz.) pkg. strawberry Jello
• 1 lg. can pineapple juice
• 1 sm. can frozen lemonade
• ½ gal. ginger ale

Preparation:

Mix sugar, water and Jello over low heat until dissolved. Cool. Add pineapple juice and lemonade. Pour into a gallon container. Add additional water to fill gallon container. Pour punch into punch bowl. Add ginger ale just before serving. Yield: 1½ gallons punch. Can be frozen before adding ginger ale.

Ingredients:

• 1 gal. apple cider
• 2 tbsp. whole cloves
• 2 tbsp. allspice
• 2 sticks cinnamon
• ⅔ cup sugar
• 2 oranges, studded with whole cloves

Preparation:

Heat everything except oranges to boiling. Reduce heat, cover and simmer 20 minutes. Strain punch and pour into heatproof punch bowl. Float oranges in bowl.

Make 32 punch cup servings.

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:

• 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:

• 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.