2 cups diced ripe papaya
2 1/2 cups pineapple juice
1/4 cup lemon juice
1/2 cup sugar
cracked ice
mint sprigs
pineapple spears
maraschino cherries

Puree papaya in blender with a little of the pineapple juice (or press papaya through a sieve). Combine with remaining pineapple juice, lemon juice and sugar. Stir until sugar is dissolved. Cover and chill until ready to serve. Pour over cracked ice in glasses. Garnish each serving with a mint sprig, pineapple spear and cherry. Makes 4 to 6 servings.

13 1/4 ounces pineapple chunks
1 cup port wine
1/2 pint vanilla ice cream
1 1/2 tsp grated lemon peel
dash of salt
ground nutmeg

Combine pineapple chunks, wine, ice cream, lemon peel and salt in blender container. Whirl at high speed until mixture is smooth. Pour into pitcher. Chill. Sprinkle with nutmeg before serving or sprinkle each serving with nutmeg. Makes about 1 quart of Pineapple Frost.

1/2 cup tea leaves
4 sticks cinnamon
6 whole cloves
2 quarts boiling water
1/2 cup sugar
1 cup lemon juice
1 cup orange juice
1 quart pineapple juice
2 cups cranberry juice cocktail
2 quarts cider (full-flavored, sweet)
2 quarts ginger ale

Tie together in cheesecloth (or put in large metal tea bag) tea leaves, stick cinnamon and cloves. Submerge in boiling water. Remove from heat and steep for 10 minutes. Remove bag from boiling water (do not discard water). Add sugar, lemon juice, orange juice, cranberry juice cocktail, and cider to flavored water. Heat mixture just to boiling, stirring occasionally. Pour ginger ale into 2 gallon punch bowl, then pour in hot tea mixture.

4 bottles ginger ale, chilled
1 pint vanilla ice cream
1 pint pistachio ice cream
1 pint orange sherbet
20 ounces crushed pineapple
2 bottles maraschino cherries
1 package frozen sliced strawberries

Fill punch bowl half full with chilled ginger ale. Add vanilla ice cream, pistachio ice cream, orange sherbet, crushed pineapple, maraschino cherries, and frozen sliced strawberries to ginger ale in punch bowl. Serve when ice creams start to melt.

Makes 25 Servings

1 quart sweet cider
1 cup orange juice
1/2 cup lemon juice
1/2 cup pineapple juice
1 stick cinnamon (2 inches)
1/2 teaspoon whole cloves
sugar or honey as desired

Place sweet cider, orange juice, lemon juice, pineapple juice, cinnamon stick, and whole cloves in a sauce pan. Simmer all ingredients for 10 minutes. Strain mixture and serve hot.

Makes 6 cups

2 cups sugar
2 cups water
2 cups crushed pineapple
1 pound frozen crushed strawberries, thawed
1 pint strong brewed green tea
1 cup lemon juice
42 ounces lemon-lime carbonated beverage
2 trays ice cubes

Simmer sugar and water together for 5 minutes. Cool sugar syrup mixture. Chill crushed pineapple, green tea, lemon juice and lemon-lime carbonated beverage. When ready to serve combine sugar syrup with chilled crushed pineapple and liquid from pineapple. Mix in thawed strawberries, chilled green tea, and chilled lemon juice. Slowly pour in chilled lemon-lime carbonated beverage. Pour punch mixture into punch bowl. Add ice cubes to punch mixture. Garnish punch bowl with curls of orange rind if desired.

Makes 30 Servings

5 packages lime Jello
2 1/2 cups crushed pineapple
2 1/2 cups grapefruit juice
2 quarts pineapple juice
2 1/2 dozen lemons, juice of
5 cups sugar
5 1/2 quarts water
7 quarts ginger ale

Mix grapefruit juice, pineapple juice, and lemon juice together. Add sugar, lime jello and water to juice mixture; mix well. This can be placed in the freezer in containers several days before you are ready to use the punch mixture. The punch mixture will only freeze to a mushy consistency. When ready to use punch remove punch mixture from freezer and place in punch bowl. Add ginger ale and serve.

1 quart applejack
1 quart white wine
2 cups lime juice
2 cups orange juice
3 cups pineapple juice
1 quart ginger ale
sugar

Mix applejack, white wine, lime juice, orange juice, and pineapple juice together and let stand in a warm place for 2-3 hours, stirring occasionally. When ready to serve, pour over large chunk of ice in punch bowl. Stir in ginger ale and sugar to taste.

4 cups sugar
4 cups water
2 cups strong black tea
36 ounces frozen lemonade concentrate, undiluted
20 ounces pineapple juice
12 ounces frozen orange juice concentrate, undiluted
16 ounces frozen strawberries, thawed
1 gallon water
2 quart dry ginger ale

Make syrup by boiling sugar and water for 10 minutes. Add black tea, lemonade, pineapple juice, and orange juice; mix well. Place in refrigerator to chill for 2-3 hours. Add strawberries, water, and ginger ale; mix well. Pour over block of ice in punch bowl.

Makes 60-70 Servings

3 quarts pineapple juice
1 1/2 cups lemon juice
3 cups orange juice
1/3 cup lime juice
2 1/2 cups sugar
1 cup fresh mint leaves, lightly packed
13 cups ginger ale
56 ounces carbonated water
1 pint fresh strawberries, quartered

Combine pineapple, lemon, orange, and lime juices. Add sugar and mint; mix well. Place in refrigerator to thoroughly chill. Just before serving add ginger ale, carbonated water, and strawberries. Pour over block of ice in punch bowl.

Makes 75 Servings