1 package (20 oz) frozen unsweetened strawberries, unthawed
3 cups orange juice, divided
3/4 cup confectioners sugar divided
2 cups frozen blueberries

ORBITAL GARNISH:

6 fresh strawberries, hulled and halved widthwise
6 unpeeled orange slices

in a blender, combine frozen strawberries, 2 cups of orange juice and 1/2 cup confectioners sugar. cover and process until smooth; set aside. rinse the blender container. add blueberries and remaining juice and sugar. cover and blend until smooth; alternate layers of strawberry and blueberry in glasses; stir layers a few times to create a swirl.

for garnish, thread a strawberry top, hulled side first, an orange slice and a strawberry tip, cut side first, through a drinking straw or stirring stick; place in glass.

1/2 gallon lime OR raspberry sherbet, softened
1 liter ginger ale
2 cups lemon-lime soda
2 cups grapefruit OR citrus soda

just before serving place sherbet in a punch bowl. add ginger ale and sodas; stir until sherbet is almost dissolved.

4 1/2 quarts

3 oz orange jello
2 cups hot water
2 cups cold water
2 cups sugar
1 large can pineapple juice
1/4 cup freshly squeezed lemon juice
1 (2 litre) bottle ginger ale

mix all ingredients except ginger ale. split in half and freeze. thaw approximately 5 hours in the fridge for a slushy texture. add 1/2 the ginger ale to each 1/2 of the punch mixture.

1 can (46 oz) pineapple juice
4 cups brewed tea
3 cups apple juice
1/2 cup lemon juice
2 cups ginger ale

in a gallon container, combine pineapple juice, tea, apple juice and lemon juice; mix well. store in the refrigerator. add the ginger ale just before serving.

about 30 servings

1 gallon orange sherbet, softened
1 quart pineapple juice, chilled
1 liter lemon-lime soda, chilled

combine sherbet and pineapple juice in a punch bowl; stir well. add soda; stir until sherbet is almost dissolved. serve immediately.

20 (1 cup) servings

1 1/2 quarts water
1/2 cup instant chocolate drink mix
1/2 cup sugar
1/4 cup instant coffee granules
1/2 gallon vanilla ice cream
1/2 gallon chocolate ice cream
1 cup whipping cream, whipped
chocolate curls, optional

in a large saucepan, bring water to a boil. remove from heat. add drink mix, sugar and coffee; stir until dissolved. cover and refrigerate for 4 hours or overnight. about 30 minutes before serving, pour into a punch bowl. add ice cream by scoopfuls; stir until partially melted. garnish with dollops of whipped cream and chocolate curls if desired.

20-25 servings (about 5 qts)

2 cups sugar

2 1/2 cups water

1 cup fresh lemon juice (3-4 lemons)

1  cup fresh orange  juice (2-3 oranges)

1 can (6 oz) frozen pineapple juice concentrate, thawed

2 quarts ginger ale, chilled

in a saucepan, bring sugar and water to a boil. boil for 10 minutes; remove from heat. stir in lemon, orange and pineapple juices. refrigerate. just before serving, combine with ginger ale in a large punch bowl.

16-20 servings (3 qts)

1 quart cranberry juice
1 quart ginger ale
1 cup tropical punch-flavored soft drink
1 cup orange juice

chill all ingredients; combine is a punch bowl just before serving.

10-14 servings (2 1/2 qts)