Icy Holiday Punch Recipe
Icy Holiday Punch Recipe photo by Taste of Home

Icy Holiday Punch Recipe

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It's easy and convenient to prepare the base of this slushy punch ahead. Its rosy color makes it so pretty for Christmas. I've also make it with apricot gelatin for a bridal shower. This fun beverage makes any occasion a bit more special.
TOTAL TIME: Prep: 10 min. + freezing
MAKES:32-36 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 10 min. + freezing
MAKES: 32-36 servings


  • 1 package (6 ounces) cherry gelatin
  • 3/4 cup sugar
  • 2 cups boiling water
  • 1 can (46 ounces) unsweetened pineapple juice
  • 6 cups cold water
  • 2 liters ginger ale, chilled

Nutritional Facts

3/4 cup equals 73 calories, trace fat (trace saturated fat), 0 cholesterol, 15 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein.


  1. In a 4-qt. freezer-proof container, dissolve gelatin and sugar in boiling water. Stir in pineapple juice and cold water. Cover and freeze overnight. Remove 2 hours before serving. Place in a punch bowl; stir in ginger ale just before serving. Yield: 32-36 servings (5-3/4 quarts).
Originally published as Icy Holiday Punch in Taste of Home December/January 1999, p33

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Reviewed Mar. 12, 2016

"I have made this many times as is ,and it is everyone's favorite drink at our birthday parties :) it's also very easy to make !"

Reviewed Jan. 2, 2014

"Made this for three events over the holidays. Everyone loved it. Simple to make and very tasty. If you freeze for longer than overnight, allow more than two hours to thaw. This recipe is a keeper and I will use again often."

Reviewed Oct. 21, 2013

"This is a GREAT holiday punch...and so easy to make! Have made it at our campground Holiday dinners for two years now, and it's a big hit! Everyone loves it!"

Reviewed Jul. 21, 2013

"This was a hit at my sons pool party! It was a nice cool treat to drink on a hot day. I didn't change a thing and it was just right."

Reviewed Mar. 30, 2013

"I have been making this recipe for years-it is always a hit. I omit the sugar and use 3 c. cold water and 3 cups of a red juice instead of 6 cups water. Much better. This recipe is so versatile. In the fall I use orange jello and 3 cups cold water and 3 cups orange juice. In the spring I use a 3 oz. pkg. of lemon jello and a 3 oz. pkg. of lime jello along with 2 cups water, 2 cups lemonade, and 2 cups limeade. I get many many requests for the recipe."

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