sherbert punch recipes
Filed Under: cocktail  

- 1 2/3 cups light rum
- 6 ounces frozen limeade concentrate
- 6 ounces frozen orange juice concentrate
- 32 ounces bottled fruit punch (like Hawaiian Punch)
- 1 2/3 cups dark rum

- 1 1/3 cups light rum
- 1 (6 ounce) can frozen orange juice concentrate
- 1 1/3 cups dark rum
- 32 ounces red fruit punch
- 1 (6 ounce) can frozen limeade concentrate

- 1/2 fluid ounce cruzan pineapple rum
- 1 1/2 fluid ounces pineapple juice
- 1/2 fluid ounce Bacardi 151 rum
- 1/2 fluid ounce cruzan orange-flavored rum
- 4 fluid ounces fruit punch
- 1 1/2 fluid ounces orange juice

- 32 ounces Hawaiian Punch drink or red juicy juice
- pineapple chunks
- 1 ounce frozen orange juice
- 1 ounce frozen cranberry juice
- 2 3/4 ounces rum (half light/half dark or choose one)

- 1 pint lime sherbet
- 1 fluid ounce Midori melon liqueur
- whipped cream

- 1 (46 ounce) can unsweetened pineapple juice
- 4 (10 ounce) bottles ginger ale
- champagne
- 1 (46 ounce) can apricot nectar
- 3 (6 ounce) cans frozen lemonade

- 2 (6 ounce) cans frozen limeade concentrate
- 1 (6 ounce) can frozen lemonade
- 1 1/2 cups sugar
- 1 (12 ounce) can frozen lemonade
- 1 cup water
- green food coloring
- 1 quart rum

- 2/3 cup dark rum (Appletons)
- 1/2 cup lime juice (either fresh squeezed or use bottled real lime juice)
- 2/3 cup dark rum (Meyers)
- 1 (12 ounce) can frozen fruit punch concentrate (Minute Maid)
- 1/2 cup cherry syrup (can use Grenadine if you can't find the syrup)
- 4 cups pineapple juice (or to taste)
- 2/3 cup overproof white rum
- 36 ounces water (= 2 1/2 cans, mixed with concentrate)
- 2/3 cup coconut rum (like Parrot Bay or Cocomania, not Malibu)