Favorite Punch

by: Stacy Hoppins

1 12 oz. pkg. fresh cranberries

juice of 3 lemons

2 cups sugar

1 tsp. grated orange peel

1 qt. cold water

In a saucepan, boil cranberries, sugar, and 2 cups water until berries pop. Process in blender until smooth. Add lemon juice, 2 cups cold water, and orange peel. Freeze in container. Remove from freezer about 1 hour before serving. This light refreshing slush makes about 10 cups. Make it ahead and store it in the freezer.

6 cups orange juice, chilled

1 cup water

½ lb. seedless grapes

1 orange, sliced in circles

1 pint fresh strawberries, hulled and halved

1 bottle (48 oz.) Hawaiian guava drink, chilled

1 bottle Sprite or Fresca

Fresh mint

Day before serving combine 2 cups orange juice and water in a pitcher. Pour 2 cups of that mixture into a 3 cup ring mold. Reserve remaining mixture. Freeze the mold until firm set (3 hours). Arrange grapes, orange slices, and strawberries around the top of frozen mold. Fill with reserved orange juice mixture and freeze.

In a 6 quart punch bowl, combine 4 cups orange juice and the guava drink. Just before serving, stir in Sprite or Fresca. Un-mold ice ring, float fruit side up on punch. Garnish with mint.

¾ cup brown sugar

1 cup water

¼ tsp. salt

¼ tsp. nutmeg

½ tsp. cinnamon

½ tsp. powdered all-spice

¾ tsp. cloves

2 cans jellied cranberry sauce

3 cups water

1 qt. pineapple juice

Bring to a boil in a large pan brown sugar, 1 cup water, salt, nutmeg, cinnamon, all-spice, and cloves. In a kettle, crush the cranberry sauce with a fork. Add 3 cups water and beat until smooth. Add pineapple juice and the hot syrup. Simmer all for 5 minutes. Serve topped with butter if desired. Makes 2 ½ quarts – 20 servings.

5 quarts water

2 ½ cups sugar

5 sticks cinnamon

1 tsp. whole cloves

1 large can frozen orange juice

1 (40 oz.) can pineapple juice

juice of 6 lemons

Boil water, sugar, cinnamon, and cloves for 5 minutes. Remove spices. Add juices and bring to a boil. Serves 30.

1 envelope KOOL-AID Unsweetened mix, any flavor

1 cup sugar

2 liters chilled club soda or seltzer or ginger ale

ice cubes

Mix KOOL-AID and sugar in a large pitcher. Add 1 liter of club soda; stir to dissolve. Gradually stir in remaining club soda. Serve immediately over ice. Make 8 servings.

7 cups water

4 cups sugar

1 (6 oz.) pkg. strawberry-banana Jell-o

1 lg. can frozen orange juice

1 can crushed pineapple

1 grated lemon rind, optional

2 pkg. frozen strawberries

Boil water and sugar together, then while hot add remaining ingredients. Freeze. 20 minutes before serving, remove from freezer and let stand at room temperature. Break up and pour 3 large bottles of 7-Up over the frozen mixture. Stir and serve.

5 ¼ cups sugar

2 qts. Water

2 qts. Ice water

6 cups thawed, frozen raspberries, mashed slightly (not frozen, sweetened)

1 (40 oz.) can pineapple juice

1 pkg. raspberry Kool-Aid

Boil sugar and 2 quarts of water. Then cool. Add 2 quarts ice water to help cool quicker. Mix raspberries, pineapple juice and Kool-Aid into syrup mixture. Put in freezer bags and lay flat to freeze. Turn every hour to half hour for 3 to 4 hours. This keeps berries from settling in one space. Makes approximately 20 cups.

4 cups rhubarb

3 cups water

2 cups sugar

Boil for 4-5 minutes. Strain and add red food coloring. Freeze. Fill your container ¾ full with slush, then ¼ with 7-Up.

4 cups water

4 cups sugar

1 large (46 oz.) can pineapple juice

1 (3 oz.) pkg. Jell-O –any flavor

7 cups water

Heat together sugar and 4 cups water until sugar is dissolved. Add Jell-O to syrup. Add pineapple juice. Then add the rest of the water. Put in containers and freeze. When ready to serve, mix with one 2 liter bottle of 7-Up pr Sprite. Enjoy.