Fruit Slushy Punch Recipe 455

Steps:

• Mix jello and sugar with boiling water until dissolved completely.
• Add lemonade and pineapple juice. Mix well.
• Add tap water and mix well.
• Pour mixture into freezer safe containers or gallon freezer bags. Place in freezer over night.
• Take out to thaw 2 hours before serving.
• If using containers, use butter knife to break up. If using baggies, squish bags to break up.
• Place punch in punch bowl.
• Pour ginger ale over top of punch, stirring to make mixture slushy.
• Depending on how slushy you want your punch, will be the amount of gingerale or Sprite you add.

Steps:

• In a blender, combine bananas, sugar and 3 cups water. Blend until smooth. Pour into a large bowl and stir in pineapple juice. Blend in orange juice concentrate, lemonade concentrate and 3 cups water. Divide into 3 plastic containers and freeze until solid.
• Remove from freezer 3 to 4 hours before serving. Using one portion at a time, place slush in a punch bowl and pour in 1 liter of ginger ale for each.

Steps:

• Layer pineapple chunks, fruit punch, and orange juice in a blender. Fill the rest of blender with ice. Blend on medium to high speed until ice is crushed and mixture is slushy.

Steps:

• Mix all ingredients in two freezer safe pitchers. Freeze several hours or overnight. Remove from freezer about 3 hours prior to serving. Let thaw until slushy - break up with a large spoon if necessary.

Steps:

• Dissolve sugar in very hot water; add rest of juice.
• Blend strawberries (or bananas) in some prepared juice.
• Mix well.
• Freeze overnight.
• (I usually stir it occasionally as it is freezing).
• Remove from freezer 1/2- 1 hour before serving and mix well into a slush.