A QUICK PUNCH

1 46 ounce can pineapple juice
1 or 2 cans (diet) soda of your choice (like raspberry)
2 cups water

Serve over ice.

RED PUNCH

2 pkgs. pre sweetened cherry Kool-aid
2 pkgs. pre sweetened strawberry Kool-aid
6 qts. water
12 ozs. frozen orange juice
12 ozs. frozen lemonade

Mix ingredients and chill in refrigerator. Before serving add 2 liters of chilled 7-Up.

WATERLOO PUNCH

1 sixteen ounce can cranberry juice
2 cups apple juice
1 six-ounce can frozen lemonade (with water as called for on can)
2 bottles Seven-Up or ginger ale

Combine all but Seven-Up or ginger ale. Chill before serving. Add soda just before serving.

WATERMELON PUNCH

1/2 watermelon
2 cups orange juice 
1/4 cup lemon juice 
1/2 cup sugar
mint leaves for garnish

Scoop out pulp of watermelon and remove seeds. Liquefy pulp in electric blender or force through sieve for four cups juice. Combine with other ingredients except mint and pour over ice in punch bowl or hollowed out watermelon shell. Makes 1&1/2 quarts.

MAROON PUNCH
(Deep red)

2 (46 oz.) cans pineapple juice
1 (12 oz.) can frozen orange juice + water
1 (12 oz.) can frozen lemonade + water
1 pkg. each lemon, orange, and cherry Kool-Aid
2 pkgs. black cherry Kool-Aid
6 qts. water
6 cups sugar
2 qts. ginger ale

Add ginger ale just before serving. For a deeper maroon, add more black cherry Kool-Aid. Makes 5 gallons. An ice ring and garnish can be used.

BURGUNDY PUNCH

2 (12 oz.) cans frozen lemonade, plus 4 cans water
2 (12 oz.) cans frozen pink lemonade, plus 4 cans water
1 (12 oz.) can frozen pineapple, plus 2 cans water
2 (12 oz.) cans citrus (5-Alive), plus 4 cans water
2 (12 oz.) cans frozen punch. plus 4 cans water
1 (12 oz.) can frozen punch (Minute Maid). plus 2 cans water
1 (12 oz.) can frozen grape, plus 2 cans water
3 (2 liter) bottles ginger ale

Combine all ingredients, except pop. Freeze part of this mixture to use as ice. Add ginger ale before serving.

Fruit Tea Punch

Ingredients:

• 2 Bags Golden Green tea
• 1 1/2 cups water
• 1 cup honey
• 1 cup orange juice
• 1/2 cup fresh lemon juice
• 1 cup fresh fruit, crushed
• 1 pint ginger ale

Method:

Make tea as per instructions on the tea bags. Allow it to cool.  Mix all ingredients except ginger ale. Just before serving add ginger ale and crushed ice. If the punch is too strong for your taste you can dilute with ice water or more ginger ale.

HOT TEA PUNCH

 Ingredients:

• 5 bags of your favorite tea from our Traditional Teas Collection
• 6 cups water
• 3/4 cup sugar
• 2 cinnamon sticks
• 8 whole cloves
• 1 1/2 cups orange juice
• 1/3 cup fresh lemon juice

 Method:

Bring first 4 ingredients to boil in heavy large saucepan over high heat, stirring until sugar dissolves. Boil 6 minutes. Remove from heat. Add tea bags. Cover and let steep 10 minutes. Discard tea bags. Add orange and lemon juices to punch. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before continuing.) Using slotted spoon, remove whole spices. Serve hot.