CITRUS PUNCH

5 quarts water
2 cups sugar
1 Tbsp. citric acid
1 Tbsp. lemon extract

Stir together until sugar is dissolved. Pour into punch bowl. Add ice and sliced lemons, limes and/or oranges.

ORANGE JULIUS

1 (6 oz) can frozen concentrated orange juice
1 cup milk (whole or low-fat)
1 cup water
1 tsp. vanilla extract
1/4 cup granulated sugar
8 ice cubes

Place ingredients in blender, add ice cubes one at a time. Blend until frothy. Makes 2-3 servings.

Variations: Substitute two cups of fresh strawberries for the orange juice to make a Strawberry Julius. You can also substitute two tablespoons honey for the sugar.

SLUSH PUNCH

1 quart pineapple juice
Juice of 5 oranges
Juice of 2 lemons
4 mashed bananas
6 cups water
4 cups sugar

Bring water and sugar to a boil. Cool and add in rest of ingredients. Freeze. Let thaw partially a few hours before serving. Add 6-8 quarts of gingerale.

ELLYN'S LIMEADE SLUSH PUNCH

2 (12oz) cans limeade or lemonade
4 cups sugar
24 cups water
2-3 two litre bottle of Sprite or 7-up

Dissolve sugar in two cups boiling water. Remove from heat. Add limeade and remaining water. Stir till well mixed . Ladle into 1 quart zip bags, leaving plenty of room to expand. Freeze. Every few hours, squish punch in bags to break up. Allow to freeze solid. Remove from freezer about two hours before serving and allow to soften. Add Sprite or 7-Up to taste. You can also add cut up limes and cherries. 40-50 (6 oz) servings.

Christmas Jello Punch

2 boxes (3oz) jello any flabor
1 48 oz pineapple juice
2 cups sugar
48oz 7 up or Sprite

Prepare jello in the usual way. Mix in sugars and pineapple juice. Freeze in small containers. 1 hour before serving take out and thaw until slushy. Add 7-up.

Frosty

1 cup milk
1/2 cup Nestle Quick
3 cups softened vanilla ice cream (1 hour in fridge)

Using a blender, mix all ingredients. Serve.