Ingredients: |
Ingredients: 1 Lg. Pineapple Juice (same size as the large Hi C juice cans)
1 Lg. Pkg. Jello (Dissolve well with boiling water as directed)
3 Sm. Pkg. Kool-Aid (small size that you add sugar to)
2 C. Sugar
2 Liter Ginger-Ale (Sprite or 7-Up) Reserve Ginger-Ale, do not mix in gallon container.
I use Cherry Jello and Cherry Kool-Aid, but you can use any color/flavor of Jello and Kool-Aid that you wish your punch to be.
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Directions: |
Directions:In a wide mouth 1-gallon container, mix all ingredients together. Mix well. Add water to fill the container, but allow 2 to 3 inches from the top for expansion as the punch freezes. Freeze the punch to a thick slush consistency, stirring every couple of hours until time to serve. Pour punch into punch bowl and add Ginger-Ale to taste. Mix well. It is typically 2 liters of Ginger-Ale to a gallon of punch.
Tips:
If you use a wide mouth plastic container, it is easier getting the punch out. I freeze the punch to a very thick consistency. If you use a glass container, make sure you allow plenty of room for the punch to expand as it freezes.
I mix the punch the evening before it is needed and stir every two to three hours . I stir just before I go to bed and then first thing when I wake, and every couple of hours until it is needed. It’s best to let freeze for 24 hours prior to serving.
If you have any punch left over (usually you don't), you can freeze again in the container and use at a later date. Just remember as it thaws to the consistency where you can start stirring that you should continue to stir every couple of hours until needed.
Remember NOT to add additional Ginger-Ale if it is left over from the punch bowl where it had already been added. |
This recipe for Punch is from