Allgoodrecipes

TAHITIAN PUNCH RECIPE 1 can (46 ounces) pineapple juice, chilled  1 can (46 ounces) orange-grapefruit juice, chilled 2 quarts carbonated lemon-lime beverage, chilled 1 pint lemon or lime sherbet METHOD OF PREPARATION In large punch bowl,  stir together juices and carbonated beverage.  Spoon sherbet into bowl. Serve immediately. 38 SERVINGS (about ½ cup each).

ROSE PUNCH A colorful wine punch-pictured  RECIPE 2  bottles (4/5 quart each) rose, chilled ½ cup grenadine syrup ½ cup lemon juice 1 quart ginger ale, chilled METHOD OF PREPARATION In large punch bowl, combine wine,  grenadine,syrup and lemon juice. Stir in  ginger ale. Serve immediately. 22 SERVINGS (about ½ cup each). VARIATION  •  Creamy  Rose  punch. Spoon 1 pint raspberry sherbet into punch.   Do not use ice