Icy Holiday Punch Recipe
- 1 package (6 ounces) cherry gelatin
- 3/4 cup sugar
- 2 cups boiling water
- 1 can (46 ounces) pineapple juice
- 6 cups cold water
- 2 liters ginger ale, chilled
- 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 from the freezer 2 hours before serving. Place in a punch bowl; stir in ginger ale just before serving. Yield: 32-36 servings (5-3/4 quarts).
Reviews for Icy Holiday Punch(12)
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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!
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.
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.
Punch was great. Everyone loved it including myself. I was sceptical because I dont like anything cherry but was very suprised. I am making it again for a 70th birthday party.
Made this on Christmas and my whole family loved this punch. I froze the mixture in a gallon ice cream bucket and this made it an easy shape to dump into a punch bowl. I would recommend (especially in cold areas like mine - Minnesota) to take the mixture out of the freezer sooner than 2-3 hours before as it was still a frozen brick when I went to serve it 2.5 hours after removing from the freezer. I definately have added this very delicous recipe to my permanent recipe box.