Luscious Slush Punch Recipes

Steps:

• Bring the sugar, water, and strawberry flavored gelatin to a boil in a large saucepan; boil for 3 minutes. Stir in the pineapple juice, lemon juice, and orange juice. Divide mixture into 2 separate containers and freeze.
• Combine the contents of 1 container with 1 bottle of the lemon-lime flavored carbonated beverage in a punch bowl; stir until slushy. Repeat with remaining portions as needed.

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:

• In a large bowl, whisk together the strawberry gelatin mix and 9 cups of boiling water. Set aside. In a large pot, bring the remaining 9 cups of water to a boil. Stir in the sugar until dissolved. Pour the sugar water into the gelatin water, then stir in the pineapple juice and lemon juice, mixing well. Pour into four 1-gallon size resealable freezer bags, or pretty Bundt pans to freeze.
• To make punch, place one of the frozen portions into a punch bowl, and pour 1 bottle of ginger ale over.

Steps:

• In a Dutch oven, bring water to a boil. Remove from the heat; add tea bags. Cover and steep for 3-5 minutes. Discard tea bags. Stir in the limeade concentrate, sugar and rum. , Transfer to a 4-qt. freezer container; cool. Cover and freeze for 6 hours or overnight., To use frozen limeade mixture: Combine the limeade mixture and soda in a 4-qt. pitcher. Or for 1 serving, combine 1/2 cup limeade mixture and 1/4 cup soda in a glass. If desired, garnish with lime slices. Serve immediately.

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:

• Combine the lemonade, champagne and 2 bottles of Sprite in an airtight container.
• Freeze overnight.
• Before serving, remove punch from freezer and allow it to sit for 10-15 minutes on counter.
• Place this mixture in your punch bowl.
• Before serving, slowly add the remaining bottle of Sprite and stir until slushy.

Steps:

• In a large saucepan, combine sugar, water and strawberry gelatin.
• Boil for 3 minutes.
• Stir in pineapple juice, lemon juice and orange juice.
• Divide mixture in half and freeze in 2 separate containers. I used storage bags.
• When ready to served, place the frozen contents of one container in a punch bowl and stir in 1 bottle of lemon-lime soda until slushy.

Steps:

• Dissolve jello and sugar in boinling water, then add all other ingredients. Mix well. Pour into 1 qt plastic containers and freeze.
• To serve, remove frozen punch concentrate 2 hours before serving.
• Add 2 qts gingerale to 1 qt concentrante.
• Stir to create slushy punch.

Steps:

• Mix all together in a 1 gallon freezable container or ice cream bucket and freeze until slushy.
• To serve: Scoop 2 parts slush to one part 7 Up, Gingerale or Soda Water OR Scoop slush into a large punch bowl and add 7 Up, Gingerale or Soda Water.
• Garnish with lemons, limes and oranges (or any other fruit you prefer).
• Try putting half the slush into the punch bowl and add one bottle of pop to test your alcohol/mix taste requirements.
• AS a warning, it does not have a strong alcohol taste!
• I prefer using the scoop in the glass method to making it in a punch bowl because like all punches with pop, the pop eventually goes flat.
• This stays in the freezer well and if your guests don't guzzle it all (fat chance on that one!), you can easily serve it again in the near future.
• Enjoy!