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Pineapple Almond Punch Recipe

3 stars - based on 2 votes
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This recipe for Pineapple Almond Punch is from Lambert/Southern 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:  
6 cups water
4 cups sugar
2 packages lemon Jell-O mix (regular size)
1 48 ounce pineapple juice
1 6 ounce frozen lemonade concentrate
1 ounce almond extract
2 2-liter bottles ginger-ale
Directions:
Directions:
Bring water to boil. Add sugar and dissolve. Take off heat. Add lemon Jell-O mix and dissolve. Cool. Add pineapple juice, lemonade concentrate and almond extract. Mix well. When completely cooled, pour equally into two 1 gallon Zip-lock bags. Place in freezer, until ready to use. You need to prepare at least three to four days ahead of when needed to allow time to freeze.

Take out of freezer about 30-45 minutes before ready to serve. Let begin to thaw. Carefully shave the frozen mixture with a stiff knife into the punch bowl. Add 1, 2-liter bottle of WELL CHILLED ginger-ale to one bag of punch mixture.
Number Of Servings:
Number Of Servings:
24 8 ounce servings
Personal Notes:
Personal Notes:
If you add room temperature ginger-ale, it will melt the frozen mixture and you won’t have the slush.

 

 

 

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