Bath Water Punch Recipes

BATH WATER PUNCH

Steps:

• Scoop rainbow sherbet into a bowl; allow to sit at room temperature until it turns slushy..n
• Mix black cherry-flavored drink mix with sugar and water in a pitcher; stir until sugar is dissolved. Add orange-flavored drink mix; stir well. Pour into a punch bowl. Top with pineapple soda; stir well.n
• Stir the rainbow sherbet with a wooden spoon until it turns a grayish color. Scoop into the punch bowl. Stir slowly to break up the sherbet.n

DAY OLD BATHWATER PUNCH

Steps:

• About 45 minutes before serving time, set cans of lemonade and limeade and container of sherbet out to thaw.
• After 15 minutes, scoop out half of the sherbet container's contents.
• Mix it into a brownish color.
• Return this mixture to the empty half of the sherbet container and to the freezer.
• Prepare lemonades and limeade according to the can directions.
• Pour into punch bowl.
• Float scoops of the brownish sherbet on top of the lemonade mixture spreading it around to look like dirty brown suds.
• Do not stir.

BATH WATER PUNCH

Steps:

• Scoop rainbow sherbet into a bowl; allow to sit at room temperature until it turns slushy..n
• Mix black cherry-flavored drink mix with sugar and water in a pitcher; stir until sugar is dissolved. Add orange-flavored drink mix; stir well. Pour into a punch bowl. Top with pineapple soda; stir well.n
• Stir the rainbow sherbet with a wooden spoon until it turns a grayish color. Scoop into the punch bowl. Stir slowly to break up the sherbet.n

BOILING WATER BATH FOR JAMS, CHUTNEYS, PICKLES, AND SALSAS

Steps:

• 1. Fill a large, deep pot with water and put it on to boil. The water must be deep enough to cover the tops of the jars by 1 to 2 inches.
• 2. Inspect canning jars for cracks, and discard the defective ones. Scrupulously wash them and fill them with very hot tap water until you are ready to use them.
• 3. Wash the lids and screw bands. The lids must be new each time to ensure a good seal. Bring a small pot of water to a boil and drop in the lids. Turn off the heat and let them sit for 10 minutes. Don't boil them.
• 4. When you are ready to fill the jars, drain the hot water from them and fill them to within 1/4 inch if the top (this is called headspace) with jam, fruit, or pickle. Wipe the top and inside rim of the jar with a clean, damp paper towel before covering the top with the lid. Screw on the bands.
• 5. With a sturdy pair of tongs, place the jars on a rack or a thick folded dish towel in the pot of boiling water. Process the jars with the water at a gentle boil for the time required in the recipe. If necessary, during processing, add more boiling water to cover the jars by 1 to 2 inches.
• 6. Remove the jars from the water bath and allow to cool. After 12 hours, check to see that the jars are sealed by pressing on the center of the lid. It should remain concave.
• 7. Label and date the jars by writing on the lids with a permanent marker.
• 8. Remove the screw bands to prevent them from rusting on and store the jars for up to 1 year in a cool, dark place. The ideal temperature for storage is 50° to 70°.

OCEAN PUNCH

Steps:

• In a large pitcher, combine the Kool-Aid mix, water and sugar. Stir until mix is dissolved; refrigerate. If desired, dip Swedish Fish in water and adhere to the sides of an empty punch bowl; let stand until set. Just before serving, pour mixture into punch bowl; add pineapple juice and ginger ale.

WATER PUNCH

Steps:

• Mix and refrigerate. Serve with ice.
• Lemon/lime slices add color.