Punched Up Punch

It seems like you don't find punch at parties much anymore. Oh every now and again you'll be at some "old school" party and find Hairy Buffalo or at a wedding reception in the basement of a church, the famous raspberry sherbet punch. But for the most part, no one serves punch. If you prefer a non-alcoholic version, replace the rum with a lemon-lime soda. The beautiful punch bowl you see in the photo is produced by Anchor Hocking. I think it's a nice basic punch bowl. If you are using sliced limes, lemons or oranges, be sure to wash the fruit before slicing and placing into your punch.

Punched Up Punch Serves 10 - 8 oz. servings

1 - 46 oz. can punch, chilled (I prefer Hawaiian Punch)

1 - 6 oz. can frozen orange juice concentrate, thawed

1 - 6 oz. can frozen lemonade concentrate thawed

1 - 750 milliliter bottle rum (or tequila, whichever you prefer)

sliced fresh limes, lemons or oranges

1. In a very large bowl combine punch, orange juice, lemonade and rum; mix well.

2. To serve, pour punch over crushed ice. Garnish with fruit slices.

** For a fun hot summer option; serve this as a "slush". Place the punch into a plastic container with a lid. Freeze for a few hours, stirring every so often until the punch becomes icy. Using fresh lemons, limes or oranges, cut the fruit in half, then cut a bit off the bottom of each half (so that the fruit stands up). Remove the punch from the freezer, grate a spoon across the top of the punch, to create a "slushy crushed ice. Spoon some of the punch into each fruit 1/2. Place fruits onto a baking sheet and place into freezer until ready to serve. **