Caterer's Slushy Punch
"This is easy to transport to an event and assemble on site. You can vary the color and flavor for the occasion. If you do a lot of PTA or scout occasions, it's smart to keep a batch on hand in the freezer."
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
16
ingredients
- 2 cups sugar
- 3 cups water
- 1 (3 ounce) package gelatin
- 2 cups boiling water
- 1 (46 ounce) can pineapple juice
- 1⁄2 cup lemon juice
- 1 tablespoon almond extract
- 2 (2 liter) bottles ginger ale or (2 liter) bottles carbonated lemon-lime beverage
directions
- Combine sugar with the 3 cups water; heat until sugar is dissolved.
- Dissolve gelatin in 2 cups boiling water; cool.
- Mix all ingredients EXCEPT the ginger ale or lemon lime and freeze in a large plastic container for at least 24 hours.
- About 1 hour before serving, turn frozen mixture into a large punch bowl and add the soda.
- To create a slushy texture, poke the frozen punch with an ice pick or large fork.
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RECIPE SUBMITTED BY
ccferne
Culver City, 0
<p><br /> <br />Fannie Farmer is my favorite GENERAL cookbook. I also like all the Moosewood series and Helen Brown's West Coast Cookbook. <br /> <br />Theoretically, I'm retired, but I do a lot of volunteer work for the League of Women Voters.</p>