Floating Island Punch recipe

2 cups water
2 cups granulated sugar
1 (12 ounce) can frozen lemonade concentrate
1 (12 ounce) can frozen orange juice concentrate
1 pint orange sherbet
1 liter ginger ale
1 liter carbonated water
1 (4 ounce) jar maraschino cherries
1 orange, sliced in rounds
4 cups ice

Bring water to a boil. Add the sugar and boil until it becomes a syrup. Let cool.

In a punch bowl combine lemonade, orange juice, ginger ale, and carbonated water. Mix in the sugar syrup. Add ice and sherbet.

Just before serving, add cherries and cherry juice and float orange slices on top.

20 servings

Lime Fizz recipe

1 (46 ounce) can Hawaiian punch red fruit juice, chilled
1 (10 ounce) package frozen raspberries, thawed
1/4 cup lime juice
12 ounces lemon-lime carbonated beverage, chilled
Ice
Lime slices

In punch bowl, combine punch, raspberries and lime juice. Chill 1 to 2 hours to blend flavors.

Just before serving, stir in carbonated beverage. Add ice and garnish with lime slices.

Makes about 2 quarts - 16 servings (4 ounces each).

Variation: Substitute Hawaiian Punch tropical fruit punch or wild fruit punch.

Punch-in-a-Cloud recipe

2 quarts sherbet �?choose flavor according
    to the color and flavor desired
3 (2 liter) bottles 7-up

Place half of the sherbet into your punch bowl and allow to soften. Add 7-Up gently. Do not stir. Float remaining sherbet in scoops on punch.

Serves approximately 50.