Frozen Patio Punch Recipes

Steps:

• Make simple syrup boiling 1 & 1/2 cups sugar and 1 cup water for 3 minutes, cool completely.
• Use only 1 & 1/2 cans of the limeade.
• Mix all ingredients in large container and add 5 cans of water using the large lemonade can (60 oz of water).
• Freeze.
• Stir after 8 hours.
• Keep frozen for a slush.

Steps:

• Mix ingredients just before serving.
• Pour over crushed ice or frozen ice ring.

Steps:

• Combine ingredients and beat until fluffy in blender.
• Freeze in ice cube trays.
• Pour room temperature ginger ale over punch cubes.
• Hint: For variation, use 2 cubes per 8 oz glass.
• Pour ginger ale over cubes and add 1 oz rum.

Steps:

• Wash and rinse the outside of a large disposable glove. Turn glove inside out.
• Pour 1/4 cup cold water into a large bowl and sprinkle gelatin powder on top; let stand for 1 minute.
• Bring remaining 2 1/2 cups water to a boil. Pour over gelatin mixture, stirring constantly until granules are completely dissolved. Allow to cool slightly.
• Pour gelatin mixture into the glove using a funnel. Ensure that the liquid has completely filled all of the fingers. Use a rubber band to tie the top closed. Place on a plate or tray lined with parchment paper and freeze until solid, 1 to 2 days.
• Combine 1/2 water, sugar, ginger, cinnamon sticks, and cloves in a small saucepan. Bring to a boil, reduce heat, and simmer for 15 minutes. Remove from heat. Pass through a sieve to catch ginger pieces and spices. Let cool.
• Combine juice, sparkling water, and vodka in a large punch bowl. Stir in 1/2 of the ginger syrup. Add more syrup to reach desired flavor.
• Remove frozen hand from the freezer and dip briefly in warm water. Cut off the top of the glove. Peel away the glove carefully. Immerse the frozen hand in the punch before serving.

Steps:

• Pour 1 inch of apple juice into a tube pan and place in the freezer until solid, 3 to 4 hours.
• Arrange cherries evenly over the frozen juice ring and place lemon slices on top of each cherry. Return to the freezer for 10 minutes.
• Pour 1/4 inch apple juice over the frozen ring and freeze for 10 minutes. Fill tube pan to within 1 inch of the top and freeze until solid, 3 to 4 hours.
• To make punch, combine 16 ounces cranberry-cherry juice, 32 ounces fruit punch, and 1 liter ginger ale in a large bowl. Remove frozen ring from the freezer and place in the juice mixture. Use remaining juices, including apple, to adjust flavor and maintain volume as guests enjoy the punch.

Steps:

• Dissolve sugar in two cups of boiling water.
• Add remaining water and fruit juices. Freeze.
• Three hours before serving, put frozen mixture into punch bowl and add ginger ale. Punch will be slushy.