Orange Blossom Punch

• 2 cans frozen orange juice
• 1 can frozen lemonade
• 3 cans water
• 2 bottles of champagne or ginger ale
• 1 quart of orange sherbet

Mix the juice, lemonade and water in a pitcher and chill. At serving time pour the mixture into a punch bowl. Add the champagne or ginger ale. Scoop the sherbet on top of the punch. The sherbet helps to create a frothy summer drink. Delicious!

Judi, from the Green Mountains of Vermont

Harold’s Punch

• 2 bottles orange/raspberry juice
• 2 liter bottle of 7-Up
• Combine these two in a punch bowl.
• Mix together:
• 1 pint frozen raspberries with juice
• 1 small container cool whip
• 1 small container (same size as cool whip) raspberry sherbet
• Float spoon fulls of this berry mixture on top of the juice in the punch bowl. When you serve, be sure each glass gets its share of the berry mixture.

Rhubarb Slush

• 12 cups chopped rhubarb
• 2 c. sugar
• 9 c. water
• 6 oz. frozen lemonade
• 1 pkg. sugar free raspberry or strawberry Jell-O

Bring to a boil the rhubarb, sugar and water. Simmer for one-half hour. Strain the juice into a large bucket with lemonade and Jell-O. Stir to dissolve Jell-O. Freeze. Thaw slightly to slush consistency and serve mixed with 7-Up or Ginger Ale.

This Spring Punch recipe is a hit at graduations and receptions:

Spring Punch

• 2 large cans frozen mixed fruit punch (thaw until slushy)
• 2 large cans frozen pineapple juice (thaw until slushy)
• 1 large can frozen lemonade (thaw until slushy)
• 3 qt. dry Ginger Ale

Place punch, pineapple juice and lemonade in punch bowl. Add Ginger Ale; stir well. Yield 24 servings. You can make an ice ring ahead of time out of the same ingredients.

Keeping with our Victorian theme, I decided on Wassail. This is a wonderful drink during the holidays, especially when the weather outside is "frightful"!

English Wassail

• 1 pint water
• 1 cup honey
• 4 cloves
• 3 sticks cinnamon
• 2 lemons thinly sliced
• 1 bottle medium dry red wine

Boil together water, honey, cloves and cinnamon for five minutes. Add two lemons thinly sliced and allow to stand for 7 or 8 minutes. Add a bottle of medium dry red wine and heat slowly until just below boiling point. Pour it into an insulated carafe or coffee urn to keep it warm. Serve immediately.

You can add nuts or coconut to the mixture if you like.