|Northwest Wine Journal|
|by Teri Citterman|
This guided journal is the perfect companion for touring and tasting in the Pacific Northwest.
1 - 10 of 163 for wedding punch
Using a 1 gallon glass jar, mix all ingredients but soda. Chill. Before serving, add soda. Makes punch for 25 people.
Heat sugar and ... dissolves; cool. Combine sugar syrup, fruit juice, and ginger ale in punch bowl. Add ice cubes. Drop sherbet in by spoonfuls. Serves 50.
DO NOT MAKE IN A METAL CONTAINER. USE A GLASS CONTAINER. Measure water in gallon jugs. Take out 3 cups of water and bring to a boil. Add gelatin and ...
Mix all together ... 3 quarts of punch mix. Add gingerale ... punch base, then your punch will not be diluted. Yield: 34 cups of punch base to one batch.
Bring sugar and water to boil. Add the lemon juice and pineapple juice. Add ginger ale and almond flavoring just before serving. Serves 25.
Bring sugar and water to a boil and cool. Add to first four ingredients. Add ginger ale. Serves 50.
Shake cans of juice, empty into container. Break sherbet into pieces. Add to juice. Stir well. (May want to save some sherbet to add shortly before ...
Boil sugar and 1 1/2 quart water until sugar is dissolved. Dissolve Jello in 12 cup hot water. Add to first solution. Add remaining ingredients and ...
Serves 275, 6 ounce glasses. Mix 1/2 the amount of water stated on the cans. Add ginger ale just before serving. Optional: Add flavors of sherbet.
Chill juices overnight. Combine in a large storage container. Add and blend into ice cream and sherbet. Stir and stir all during serving, leaving ...
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