I didn’t name this recipe. I didn’t even come up with this delicious concoction. It’s a scaled down version of this Allrecipes punch. But I’ve made it for soooo many family occasions through the years that we think of it as OUR punch. And the name! It’s definitely luscious. It’s the perfect punch for your upcoming Mother’s (or Father’s) Day, graduation, wedding or baby shower festivities.
The best thing about this punch, besides it’s delicious, fruity flavor, is that it’s a time saver. Because I’m generally serving punch during special (read: busy and hectic) occasions, I really appreciate the make-ahead aspect of this recipe. The base ingredients come together in minutes. There’s a brief boiling on the stove, and after a cool down it goes right in the freezer until it’s par-tay time.
Take the punch base out of the freezer and let it sit in your punchbowl for a while before you pour the soda in. Alternately, you can briefly microwave the base first, then mix in the soda. If you microwave too long you’ll lose the “slush” aspect. Same with using room temperature soda. Cold soda will keep your punch slushy longer.
Easily break up your frozen punch base (after pouring in the soda) with a meat fork. Yes, a meat fork. Sounds weird, but works great. Why yes, I have stood at the punchbowl at my son’s wedding reception, meat fork in hand, breaking up the punch base. No one saw me except the church ladies. And they had meat forks, too. Seems I forgot to tell them to take the punch base out of the freezer a little ahead of time. So I’m reminding you now.
You might wonder why I chose to cut the original recipe in half. I found when I made the 50 serving recipe not only did I need a really big pot to mix it in, only half the recipe would fit in a punchbowl (and it can’t be a small punchbowl, either). You are supposed to divide the (50 serving size) punch base in to two containers. Great in theory, except if you don’t measure precisely when dividing the punch base, you’ll end up with one weak bowl of punch, followed by one strong one. And what if you’re just serving 20 or so people and don’t anticipate needing the other half of the punch base any time soon…or ever? It just seems easier to make as many 25-serving containers as you think you’ll need, knowing each one will fit in the punchbowl and taste perfect.
We’re entering the busy season of graduations, weddings and weekend barbecues. Whether you’re celebrating a special occasion, holiday, or just need a refreshing drink for this summer’s family get-togethers, this punch is a luscious drink people of all ages enjoy. So find your meat fork and make some punch.
Luscious Slush Punch
- 3 c. water
- 1 ¼ c. sugar
- 3 oz. box strawberry gelatin
- Half of a 46 oz. can of pineapple juice (just under 3 cups)
- 1/3 c. lemon juice (bottled)
- 2 c. orange juice (bottled)
- 2 liter bottle of cold, lemon-lime flavored soda
- Step 1 Combine water, sugar, and gelatin in large pot.
- Step 2 Bring to boil over medium-high heat. Boil 3 minutes.
- Step 3 Remove from heat and stir in pineapple juice, lemon juice, and orange juice.
- Step 4 Let cool 20 minutes.
- Step 5 Pour into freezer container, two quart-size freezer bags, or one gallon-size freezer bag. Freeze at least 12 hours.
- Step 6 When ready to make punch: put frozen base in punch bowl. (I find it’s helpful to do this 30 minutes to an hour before I need it.) Pour lemon-lime soda over base. Stir and break up large pieces of base with a fork (a meat fork works well for this) until a slush forms. Alternately, you can briefly microwave the base before adding the soda. Serve immediately.
Recipe adapted from Allrecipes