10 Non-Alcoholic Punch Recipes For Your Party

If you're hosting a party, you want everything to be the best. From the decorations to the punch, everything must be festive. If you're stumped on what to serve to drink, here's a few great non-alcoholic choices. Choose one or more to add a tasty finishing touch to your party table!

GOLDEN PUNCH

1 gallon of water, 5 to 6 C. of sugar (or to taste), 2 C. fresh lemon juice, 1 (46-oz) can of pineapple juice, 1 (46-oz) can of orange juice, 1 T. of almond flavoring, 1 T. of vanilla flavoring, 1 (2 liter) bottle of lemon-lime soda.

In a large saucepan, bring 6 cups of water and sugar to a boil, cook and stir for 2 minutes. Pour into a large container and add all ingredients except lemon-lime soda. Pour into freezer bags and freeze until slushy. Add soda, (also slightly frozen) before serving.

TANGY FRUIT PUNCH

1 (46-oz) can of pineapple juice, 1 (12-oz) can of frozen orange juice concentrate (thawed), 3/4 C. lemonade concentrate, 1 C. water (divided), 1/2 C. sugar, 2 large ripe bananas, 1 (20-oz) package frozen and unsweetened whole strawberries (thawed), 2 liters of ginger ale (chilled).

In a punch bowl or large container, combine pineapple juice, orange juice concentrate, lemonade, 1/2 cup of water and sugar. Place bananas, strawberries and remaining water in a blender; cover and process until smooth. Stir into the juice mixture. Cover and refrigerate. Just before serving, stir in ginger ale.

Yield: 25 to 30 servings (about 5 quarts)

CHEERY CHERRY PUNCH

3 (3-oz) packages cherry gelatin, 3 C. of sugar, 6 C. of boiling water, 1 (46-oz) can of unsweetened pineapple juice, 1 (12-oz) frozen juice concentrate, 1 (12-oz) frozen lemonade concentrate, 1 gallon of cold water, 2 (2 liters) of ginger ale.

Dissolve gelatin and sugar in boiling water. Add pineapple juice, concentrates (thawed) and cold water; mix well. Freeze. Just before serving, add ginger ale and mix well.

Yield: 30 (8 oz) servings

CINNAMON WINTER CIDER

1 (12-oz) frozen cranberry juice, 1 (6-oz) frozen lemonade, 1 (12-oz) apple juice concentrate (thawed & undiluted), 9 C. of water, 5 (3-in) sticks of cinnamon, 6 whole cloves, 1 tsp. of ground nutmeg, 1 C. of sugar (optional).

Combine all ingredients in a large pot; bring to a boil. Cover; reduce heat, and simmer 15 minutes. Serve warm.

FROSTY SHERBET PUNCH

3 cans (46 oz) orange juice, 3 cans (46 oz) pineapple juice, 3 (12 0z) cans of apricot nectar, 3 quarts of pineapple sherbet, 3 qt. of lemon-lime soda.

Have juice and soda thoroughly chilled. Empty 1 can of each juice, and 1 quart of soda in a punch bowl. Add a quart of sherbet and spoon the liquid over sherbet until partially melted; serve. When supply runs low, repeat.

PARTY PUNCH SLUSH

9 C. of water, 3 boxes of strawberry gelatin (the 3 oz packages), 4 C. of water, 4 C. of sugar, 2 cans of pineapple juice, 1 (8 oz) bottle of lemon juice, 2 (2 liter) bottles of ginger ale.

Bring 9 cups of water to a boil. Mix 3 boxes strawberry of gelatin and set aside; cool. Bring to a boil 4 cups of water and sugar; remove from heat and cool. Add pineapple juice and lemon juice; mix all together and freeze. Set out 2 hours before serving time. Have the 2 bottles of ginger ale chilled. When ready to serve, pour ginger ale in the punch.

FESTIVE PUNCH

6 eggs (well beaten), 1 pint of ginger ale that has been chilled, 2 C. of orange juice (chilled), 1/2 C. of lemon juice, 1 quart of vanilla ice cream, 1/4 tsp. of cinnamon, 1/4 tsp. of ginger, 1/4 tsp. of cloves, 1/4 C. of sugar.

Cut ice cream into chunks in punch bowl. Pour in ginger ale and beaten eggs, add spices and sugar, orange juice and lemon juice. Stir. Sprinkle nutmeg on top. Serves 20.

CRANBERRY PUNCH

1 qt. of cranberries, 2 qts of water, 1/2 C. of red hots, 2 C. of sugar, 8 whole cloves, juice of 3 lemons, juice of 3 oranges, 4 quarts of boiling water.

Bring 1 quart of water to a boil, add cranberries and cook until they pop open. Strain. Boil 1 quart of water, red hots, sugar and cloves. Cook until dissolved. Mix all ingredients thoroughly. Makes 6 quarts. Serve hot.

CELEBRATION PUNCH

2 medium red apples, 2 quarts of clear apple cider, 8 cinnamon sticks, 2 tsp. of whole cloves, 1/2 C. of raisins, Orange slices, lemon slices, 1/4 C. of lemon juice.

Core apples; slice into 1/2" rings. In a large pot, combine cider, cinnamon, cloves, apple rings, and raisins. Bring to a boil over high heat; reduce heat to low and simmer 5 to 8 minutes or until apples are just tender. Remove cloves; add orange and lemon slices and lemon juice. Pour into punch bowl. Ladle into large mugs with an apple ring, some raisins and citrus slices in each serving. Serve with spoons. Makes about 2 quarts.

FROTHY SHERBET PUNCH

1 can of kiwi flavored Hawaiian punch (partially frozen), 1 bottle of lemon-lime soda, 1 can of pineapple juice, 3 quarts of sherbet.

Allow sherbet to soften. Mix all other ingredients, then gradually spoon in sherbet. Stir slightly to make a frothy mixture.