I neeed to amke punch for 5oo people for my daughter's graduation reception. I am supposed to use Hawaiian Punch and 7 up...just those 2 ingredients. I will make chilled punch molds to keep it cold. Can you give me the proportions I should use of each for this many people?, 1/3 that size.Becky, so that all I have to do is add it to the fountain and then add the alcohol or soda. I'm confused as to how to add the alcohol or soda every 15 min. without the alcohol or soda eventually overpowering the fruit base. Is this a dumb question? Can you help me?Good morning. I want to make a Sangrellini (white sangria/bellini) for an upcoming brunch for 125. No champagne, champagne and the like to the punch bowl directly on top of the base punch. This will keep the "sparkles" fresh.
I am wanting to make a slush punch using Koolaid....I am trying to get a shade of purple but wondering if i should grape koolaid or a mixture of a couple different koolaids or perhaps even a gelatin.....Please advise..., Just wanted to share my " punch success " . We used 2 liter bottles of chilled Minit Maid Lemonade ( no carbonation OR pulp ) with a few shots of ( Torani ) Raspberry Italian soda syrup. It was absolutely delicious ! AND easy !Stir all ingredients together in a large punch bowl with a large block of ice. Garnish with sliced lemons and blueberries., pretty and tasty. Remind the family to provide a sugarfree alternative for diabetics and other carb watchers.Fizzy drink is usual for toasts, Annie
Ginger ale does not have any citrus and would make a good base, ellenCan you recommend the best champagne and white wine to use for this recipe?, 07/27/07It sounds like something along the lines of the apricot punch near the very top of this thread would be about right, Annie