Does anyone have any punch recipes that use a frozen mold of fruit, like strawberries or raspberries? I am wanting to make
punch for my mom's birthday party and we are serving, at least 60 people. I have found one that uses raspberry lemonade and that tastes good. Any other recipes that would be available, would be greatly appreciated. Eiltcoq.

This link has lots of punch recipes

http://lotsofinfo.tripod.com/BeverageLIST.htm

Beth33, Thanks for the website information. I'll check when I have more time to read them. Eiltcoq.

I usually just find a good punch recipe, add Ginger Ale at the last minute and then put in a circle of ice with various fruits frozen in it. I use juice in this mold so it doesn't dilute the punch, pour it into a bundt pan, add the fruit and put in the freezer. It keeps the punch cold and not diluted at all. For an extra special flavor, I put a pint of fruit sherbet in the middle of the mold when I add it to the punch. Th sherbet gives the punch a lovely flavor.

Here's my favorite recipe. I hope I can get this attached.
BJR

BANANA PUNCH
Makes 2 full punch bowls

4 cups of sugar or 2 cups Splenda
1 6-oz can Minute Maid orange juice (prepared)
4 lg bananas – mashed well
1 cup of Real Lemon
1 lg can (48oz) unsweetened pineapple juice


Two 2-liter bottles of 7-up refrigerated (to mix in punch bowl)


You should use 2 different containers and put half of each ingredient into them. After you have them all mixed well, pour each half recipe into a 1 gallon zip bag (I usually double bag it just to make sure it doesn’t leak). Then put each bag into the freezer.

About 45 minutes before serving, put 1 bag of punch into the punch bowl and partially break it up with a big fork. Add one 2-lter bottle of 7-up – this should fill your punch bowl. When you need more, just grab the other bag out of the freezer and add the other bottle of 7-up.

This is a great recipe because you can make it a week in advance and put it together a little ahead of serving time.

If you need to watch your sugar intake, Splenda works very well as a sugar substitute.

This is my very favorite punch recipe – once you try it, it will probably be yours also.

Mexican punch:
1/2 gallon of sugar-sweetened cherry Kool-aid
1/2 gallon of pineapple juice
6 oz. frozen orange juice concentrate, undiluted
Mix and refrigerate overnight. For frozen rings freeze fruit in a small amount of punch.


Punch that doesn't stain tablecloths:
Mix equal parts of white grape juice and ginger ale. Refrigerate several hours before serving.
(A little tart and not as good as Mexican punch.)

I make on similar to above.