Tropical Wedding Punch
Submitted by rmbutler3
Big-batch slushy punch made with cherry gelatin, pineapple juice, orange juice, and ginger ale. Freezes ahead, thaws to a rosy slush, and serves 46. The go-to punch for weddings and showers.
YIELD
46 servingsPREP
5 minCOOK
5 minREADY
40 minThis is the punch recipe that’s been passed around on index cards at bridal showers for decades, and for good reason.
Cherry gelatin dissolved in boiling water gets combined with a simple sugar syrup, pineapple juice, concentrated orange juice, and lemon juice. Freeze it all in plastic containers, pull it out three hours before the big event, and let it thaw to a gorgeous, rosy slush.
Right before guests arrive, pour ginger ale over the top. It fizzes through the icy fruit mixture and turns the whole punch bowl into a sparkling, sippable celebration.
Serves 46, so one batch handles even big guest lists.
Pro Tips
- Freeze the base in multiple smaller containers rather than one big block. It thaws more evenly and you can pull out only what you need.
- Add the ginger ale right before serving so it stays fizzy. Flat punch is sad punch.
- For a more elegant look, freeze some of the punch base in a ring mold and float it in the bowl instead of loose chunks.
Ingredients
Directions
Dissolve the gelatin in the boiling water in a large saucepan.
In a separate saucepan boil together the sugar and 4 cups water.
Add the pineapple juice, orange juice and lemon juice.
Cool. Combine the gelatin and juice mixtures.
Pour into plastic containers and freeze.
Set out about 3 hours before serving.
Add the ginger ale just before serving.
The punch will be slushy.
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