My only memory of going to events where punch was served was in the 1970s. Back then, the fashion was to float scoops of fruit sherbet in the punch to keep it cold(er) while providing some flavor as it melted.

Here is a recipe from Taste of Home. I am surprised that they use water to make the fruity ice ring to float in the punch. You'd think it'd be better to use at least some juice or something so it won't dilute the punch as it melts. But what do I know? Also, it says to combine the juice concentrates 'with 2 cups water.' I don't know if that is 2 cups per can of concentrate, or two cups total. You're going to have to figure it out when you put it together.

Golden Punch

4 maraschino cherries
1 medium navel orange, thinly sliced
1 small lemon, thinly sliced
1 small lime, thinly sliced
1 can (12 ounces) frozen lemonade concentrate, thawed
1 can (12 ounces) frozen limeade concentrate, thawed
1 can (12 ounces) frozen pineapple-orange juice concentrate, thawed
2 liters diet ginger ale, chilled

Arrange fruit in a 5-cup ring mold; add 3/4 cup water. Freeze until solid. Add enough water to fill mold; freeze until solid.

Just before serving, in a punch bowl, combine juice concentrates with 2 cups water. Stir in ginger ale. Unmold ice ring by wrapping the bottom of the mold in a hot, damp dishcloth. Invert onto a baking sheet; place fruit side up in punch bowl. Yield: 21 servings (4 quarts).

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This would probably be good without the rum, but you'd want to make up the volume with something like orange or pineapple juice.

Caribbean Love Punch
25 - 30 servings
1 ripe pineapple, peeled and cored
1 cup freshly squeezed lemon juice
1/4 cup chilled Simple Syrup (recipe below)
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 750 ml bottle dark rum
1 750 ml bottle spiced rum
1 1/2 cups ginger ale

Simple Syrup
1 cup sugar
1 cup water
Ice water for bath

Thinly slice half of the pineapple. Cut remaining half into chunks. In a blender, combine the pineapple chunks, lemon juice, simple syrup and ground spices. Blend on high speed until well-mixed. Pour mixture into a large punch bowl. Add rum, juices, and ginger ale. Stir well. Add ice and garnish with reserved pineapple slices.

Simple Syrup
In a small saucepan set over medium-high heat, combine sugar and water. Bring to a boil, and cook, stirring occasionally, until the sugar has dissolved. Remove from heat and set over an ice bath until chilled.

Apple Rum Punch
Makes about 1 gallon.

1 apple
Whole cloves
2 tablespoons lemon juice
3 quarts apple juice or cider
1 sliced lemon
4 cinnamon sticks
2 tablespoons brown sugar
1 small halved ginger root
1 to 2 cups rum (optional)
1 tablespoon orange zest

Core and slice the apple into 3/8 inch rings. Dip in lemon juice. Stud each ring with 5 whole cloves. Place in a large punch bowl and set aside. In a large pot combine the apple juice, sliced lemon, cinnamon sticks, brown sugar, ginger root, and rum. Simmer for 5 minutes, and cool slightly. Pour the punch over the apple rings. Add the orange zest. Serve warm or cool.

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