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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Slush Punch Recipe

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This recipe for Slush Punch is from The Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 (3oz.) pkg. jello
4 c. sugar
13 c. boiling water
2 (46 oz) cans pineapple juice
1 16 oz. Realemon (lemon juice)
1 (1 oz.) almond extract
2 large bottles ginger ale
Directions:
Directions:
Dissolve jello in 9 c. boiling water. Dissolve sugar in 4 c. boiling water. Boil until sugar and jello are dissolved and mixture is syrupy and smooth. Add pineapple juice, lemon juice, and extract. Freeze.
Before serving, let thaw 3 hours. Break up with a fork; Pour ginger ale over frozen pieces.
Number Of Servings:
Number Of Servings:
40-50
Personal Notes:
Personal Notes:
This punch was served at Tammy's wedding. I added frozen strawberries and I did not add extract to every batch.

 

 

 

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