1 can (46 oz.) apricot nectar
2 cups pineapple juice
4 large oranges, juiced
¾ cup water
1 quart ginger ale

Combine all ingredients, except for ginger ale, and chill for two hours. Mix in ginger ale and serve. Garnish with orange slices.

2 cups sugar
1 cup water
½ cup maraschino cherries
½ cup maraschino cherry juice
1 cup lemon juice
1 pint cranberry juice
1 large can (46 oz.) pineapple juice
3 cups orange juice
2 quarts water
1 quart ginger ale
block of ice

In a pan, prepare syrup by combining water and sugar. Cook over low heat and boil for ten minutes. In a large punch bowl, combine syrup, cherries, maraschino juice and all the other fruit juices. Chill for several hours. Add cold water, ginger ale and block of ice just before serving. Garnish with lemon slices and cherries.

1 quart Sprite
1 can (46oz.) pineapple juice
1 bottle pink grapefruit juice
ice ring (or ice cubes)
1 grapefruit, thinly sliced (optional)

Pour fruit juices in punch bowl. Pour Sprite down the side of punch bowl (won't loose fizz that way). Place ice ring in bowl, garnish with grapefruit slices and serve.

1 can (46 oz.) pineapple juice, chilled
½ gallon vanilla ice cream
½ gallon lime sherbet, softened
2-3 bottles ginger ale, chilled
1 tablespoon grated nutmeg

Pour pineapple juice into punch bowl. Add vanilla ice cream, lime sherbet and ginger ale. Mix and sprinkle with nutmeg.

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