This slushy punch recipe is a crowd favorite. An easy freezer mixture that makes the best party punch for holiday gatherings!
Prep Time15 minutesmins
Cook Time5 minutesmins
Additional10 hourshrs
Total Time10 hourshrs20 minutesmins
Course: Drinks
Cuisine: American
Keyword: slush punch
Servings: 50servings
Calories: 92kcal
Author: Nikki Gladd
Ingredients
1 ½cupsgranulated sugar
6cupswater
6oz.strawberry Jell-O powder(or two 3 oz. packages)
46oz.pineapple juice(from a can)
⅔cupfresh lemon juiceabout 3 1⁄2 large lemons
1quartpulp-free orange juice
2bottles lemon-lime soda(2-liter each, like Sprite), chilled
Instructions
In a large stainless steel pot (at least 6 quarts) heat the sugar, water and Jell-O to a boil. Boil for 3 minutes.
Remove from heat and stir in the pineapple juice, lemon juice, and orange juice. Divide mixture into large freezer bags, seal and lay flat in freezer overnight.
To serve: Transfer frozen juice to the refrigerator 2 to 5 hours before serving. Combine half the frozen juice with 1 bottle of soda in large punch bowl. Use fork to flake the ice to a slush, if necessary. Repeat with remaining juice and soda as consumed.
Notes
I find it's easiest to thaw the juice to the right consistency after they've been stored laying flat in the freezer in large freezer bags versus a soup or ice cream container.
Thaw the juice only to a slushy consistency. The soda will break it down further in the punch bowl.
If there are still large chunks of frozen juice, use a fork to flake the ice to a slush.
Prepare half the punch at a time with half of the frozen juice mixed with 1 liter of soda.
Use at least a 6 quart pot, and one that will not stain. (I use my 7 quart stainless steel.)