Another heirloom recipe from my mom’s recipe box! This makes a lot of punch for a party (serves roughly 50). If you have a smaller punch bowl (as in the photo above), mix up just half at a time.

You can make the ice ring by freezing water in a Bundt pan. If you feel really extravagant, use two quarts of lime sherbet instead of ice, scooping it into the Bundt pan and spreading it to an even consistency before refreezing.

This is non-alcoholic, but I bet some rum would pack a lovely punch.

1 46-oz. can apricot nectar*
1 46-oz can pineapple juice
3 6-oz. cans frozen limeade concentrate
3 28-oz. bottles of ginger ale
1 orange

*If you have trouble finding apricot nectar, this could be good with passionfruit or mango nectar as an alternative.

Combine apricot nectar, pineapple juice, and limeade in a punch bowl and stir in the ginger ale. Add ice cubes or a frozen ring of ice.

Slice the orange and float the slices on top.