fruit-based cocktails, punches and slushes.

While some of the following beverages are alcohol-free, a few do contain some spirits so be sure to keep this in mind when enjoying these summer drinks. You may not taste it, but a few of these cocktails do pack quite a `punch'.

Just remember to exercise proper judgment when consuming beverages with alcohol in them -- do not drink and drive: *** LOVE PUNCH 2 cups sugar 1 (48 ounces) tin pineapple juice 1 (121 ounces) tin frozen orange juice 6 cup water 1 (121 ounces) tin frozen lemonade 5 ripe mashed bananas HEAT sugar and water until sugar is dissolved. Cool. Add pineapple juice, lemonade, orange juice and bananas.

Mix 1 litre of this mixture to 1 litre of ginger ale. (Uses 4 litres of ginger ale.) Can be frozen.

Makes 8 litres.

*** NEW ISLANDERS PUNCH 3 large cans frozen orange juice 3 large cans frozen lemonade 2 large cans pineapple juice Ginger ale Strawberries MIX orange juice, lemonade, and pineapple juice all together in a punch bowl.

Add ginger ale to taste.

Use pink lemonade for colour, and an ice mold made with Hawaiian Punch or any red-coloured punch. Drop in strawberries.

Serves 20.

*** ICY CRANBERRY SLUSH 32 ounce bottle cranberry juice cocktail 28 ounce bottle ginger ale 12 ounce can frozen lemonade, thawed and undiluted 11 cups bourbon MIX all the ingredients in a medium-size bowl. Freeze in small container.

To serve, remove from freezer and let thaw about 10 minutes. Scoop into glasses.

*** FISH HOUSE PUNCH 11 cups sugar 1 cups lemon juice 1 quart rum 1 bottle peach brandy 1 quart soda water SINCE this is a very potent punch, it has been my experience that by adding an extra quart of soda water and /or making a molded ice ring out of the soda water does not alter the flavour of the punch, but it does keep your guests on their feet a little longer.

Makes 11 (8 ounce) or 22 (4 ounce) servings.

*** BANANA DAIQUIRI 1 of a ripe banana 1 ounce lime or lemon juice 1 cup crushed ice 1 teaspoon sugar 11 ounces light rum IN blender, mix all ingredients; blend 10 to 12 seconds. Serve in chilled cocktail glass.

*** FROZEN STRAWBERRY DAIQUIRI 2 ounces Marie Brizard Strawberry de Bordeaux 1 cup frozen strawberries, partially thawed 1 ounce rum 1 teaspoon lemon juice COMBINE all ingredients in blender; blend at low speed 15 seconds. Strain and pour into champagne glass.

*** SLUSH PUNCH 6 to 10 ounce rum 14 ounce can Hawaiian Punch 6 ounce can frozen orange juice 1 large bottle 7-Up COMBINE the rum, orange juice and Hawaiian Punch. Freeze this mixture.

When ready to serve, add the bottle of 7-Up.

*** VODKA PUNCH 1 fifth cognac 1 fifth vodka 1 quart orange juice 20 ice cubes MIX and pour over ice. Make ice ring mold having frozen in it pitted cherries and nasturtium leaves.

Garnish with float of leaves.

*** MARGARITAS 1 (4 ounce) can limeade 1 (4 ounce) can tequila 1 can triple sec 1 can water 10 ice cubes PUT all five ingredients in blender. Mix and serve.

*** ORANGE SANGRIA 1 medium orange 2 cup orange juice 1 bottle dry red wine 1 cup sugar 1 cup Cointreau CUT orange in half; cut 1 or 2 thin slices from half. Cut these slices into fourths, and save for garnish. With vegetable peeler, thinly cut off the outer peel of other half of the orange.

In a bowl, using a spoon, bruise peel with the sugar to release oils; then stir in wine, juice, and Cointreau. Cover and chill.

After 15 minutes, remove orange peel. Makes 6 cups.

*** SUMMER DRINK 1 cup gin 1 quart 7-Up 1 can pink lemonade MIX the above ingredients in a 9 x 13 inch pan and freeze. Take out of freezer 10 minutes before serving.

Serve in a tall glass with a straw.

*** LIME PUNCH 1 cup boiling water 1 package lime Jello 2 cans frozen lime concentrate 3 (30 ounce) bottles Sprite or 7-Up 1 fifth (or more) vodka DISSOLVE Jello in the boiling water. Add other ingredients. Pour into a punch bowl over ice cubes.

Decorate with fresh lime or lemon slices.

*** OPEN HOUSE PUNCH 6 ounces real lemon juice 6 ounce can frozen orange juice 6 ounce can frozen lemonade 3 quarts 7-Up, chilled 1 fifth Southern Comfort CHILL all ingredients and mix in a punch bowl, adding 7-Up last. Add ice cubes or an ice ring. Garnish with lemon and orange slices.

Makes 32 (4 ounce) drinks.

*** ORANGE SHERBET FLOAT 4 quarts orange sherbet 8 quarts ginger ale 1 quart fresh orange juice, chilled TURN orange sherbet into a large punch bowl. If sherbet is very hard, let stand at room temperature to soften somewhat. Add orange juice and ginger ale.

Stir to blend. No ice is required.

Makes 75 servings. Great for a brunch!