Eggless Eggnog

From Salena Thomas

Yummier and cheaper than store bought, I think.

1 pt heavy cream

1/3 c sugar

½ tsp nutmeg

½ c half n half OR milk

2 tsp Rum flavoring

dash salt

Combine all and let sit in fridge to combine flavors.  You can use more or less half n half or milk to make drink as thick or thin as you want.

Blue Raspberry-Lemonade brand Kool-Aid

By Roz Brown

1 large lemon
2 Blue Raspberry Lemonade packets

Follow package directions
Slice and add lemon
Chill and enjoy!

Slush Punch

From Alice Mann

1 qt water
2 c sugar
6 rotten bananas
1 large can orang juice (with water called ofr on can)
1 can each limeade, lemonade, pineapple juice

Boil sugar im water until sugar dissolves.  In a blender, add sugar water and bananas.  Add all rest of juices.  Freeze in containers.  Thaw before serving so it is slushy.  Add lemon lime soda.  4 liters soda to 1 gallon punch mix.

Jello Punch

From Jocelyn Denyer

1 sm pkg jello (any flavor)
2 c sugar
2 c boiling water
2 c cold water
3 Tbsp lemon juice
1 (46 oz) can pineapple juice
1 tsp almond extract
2 liters ginger ale or lemon lime

Dissolve jello and sugar in boilig water.  Once all crystals are dissolved, add cold water, lemon juice, pineapple juice, and almond extract.  Pour inot freezer containers and freeze.  One half hour before serving, remove punch from freezer to thaw.  Put in punch owl and use potato masher to slush up.  Add ginger ale or lemon lime soda.

Luscious Slush Punch

From Roz Brown

2 1/2 cups white sugar
6 cups water
2 (3 ounce) packages strawberry flavored gelatin mix
1 (46 fluid ounce) can pineapple juice
2/3 cup lemon juice
1 quart orange juice
2 (2 liter) bottles lemon-lime flavored carbonated beverage

In a large saucepan, combine sugar, water, and strawberry flavored gelatin. Boil for 3 minutes. Stir in pineapple juice, lemon juice, and orange juice. Divide mixture in half, and freeze in 2 separate containers.
When ready to serve, place the frozen contents of one container in a punch bowl, and stir in 1 bottle of lemon-lime soda until slushy.   Make pretty with slices of lemon and lime.

Strawberry Slush
From Salena Thomas

2 pkgs frozen strawberries, thawed
12 oz pink lemonade concentrate, thawed
lemon lime soda
1 c sugar
2 cans water

Assorted fresh fruits, cut into chunks (opt)

Mash strawberries with a potato masher. Combine mashed strawberries, lemonade, sugar, and water in a large bowl. Mix well. Pour into a container such as a plastic ice cream bucket. Freeze. To serve, let thaw about one hour. Place a scoop of the slush into each glass and pour soda over the mixture. Thread chunks of fruit on a skewer to make a kabob and use to stir the slush.

Raspberry (or strawberry) Lemonade

From Becky Sanchez

from Martha Stewart Living June 2009

10 lemons, sliced

2 cups raspberries (or strawberries)

1 1/2 cups sugar

Put all ingredients in a large pot and pound for about 10 minutes (I used a potato masher). Add 6 cups water. Drain through sieve, squeezing any extra juice you can out of the lemons and discarding the fruit (I did save a few of the larger strawberry pieces to put in the cups). I added extra sugar once I tasted it. Makes 9 cups.
I also sprinkled sugar over some sliced strawberries to add to the bottom of the cups.

Sparkling Punch

By Jocelyn Denyer

2 (46 oz) cans pineapple juice

1 (12 oz) can frozen pink lemonade concentrate, thawed

1 (10 oz) can frozen strawberry daiquiri mix concentrate, thawed

2 liters ginger ale

Garnish: lemon slices

Stir together first 3 ingredients. Cover and chill 1 hour. Stir in gingerale just before serving. Garnish if desired.

Pineapple-Grapefruit Spritzer

By Jocelyn Denyer

c pineapple juice
1 c pink grapefruit juice

2 Tbsp honey

1 Tbsp minced fresh ginger

2 liters ginger ale

Stir together first 4 ingredients in a large container; cover and chill 1 hour. Pour through a fine wire-mesh strainer into a pitcher, discarding solids. stir in ginger ale just vefore serving. Serve over ice.