Elly May’S Wedding Punch

This vibrant Elly May's Wedding Punch is a nostalgic favorite that brings a burst of tropical flavor to any celebration. Made with a base of cherry gelatin, sweet pineapple, and zesty lemon juice, it offers a delightful balance of sweet and tart notes. The addition of ginger ale adds a refreshing fizz, while frozen orange juice concentrate creates a unique, icy slushy texture that keeps the drink chilled without diluting it. It&# 226;ÂÂs an easy, make-ahead beverage that serves a crowd effortlessly. Whether you're hosting a wedding, a summer barbecue, or a holiday party, this punch is a guaranteed crowd-pleaser that feels both homemade and festive. Simply combine the juices, freeze until slushy, and top with ginger ale right before serving for the perfect party drink.

Cooking Method: Boiling

Cuisine: Latin American

Courses: Drinks

Difficulty: Intermediate

Servings: 46

Calories: 1220.8

Dietary: Gluten-free

Description

This vibrant Elly May's Wedding Punch is a nostalgic favorite that brings a burst of tropical flavor to any celebration. Made with a base of cherry gelatin, sweet pineapple, and zesty lemon juice, it offers a delightful balance of sweet and tart notes. The addition of ginger ale adds a refreshing fizz, while frozen orange juice concentrate creates a unique, icy slushy texture that keeps the drink chilled without diluting it. It&# 226;ÂÂs an easy, make-ahead beverage that serves a crowd effortlessly. Whether you're hosting a wedding, a summer barbecue, or a holiday party, this punch is a guaranteed crowd-pleaser that feels both homemade and festive. Simply combine the juices, freeze until slushy, and top with ginger ale right before serving for the perfect party drink.

Ingredients

3 Oz package cherry gelatin
9 cup Boiling water
4 cup Sugar
4 cup Water
2 Oz can pineapple juice
6 ounce Frozen OJ
4 tablespoon Lemon juice
2 liter Bottle ginger ale

Directions

1
In a large heatproof bowl or pitcher, dissolve the cherry gelatin packages in 9 cups of boiling water, stirring until completely clear.
2
In a medium saucepan over medium heat, combine 4 cups of water and 4 cups of sugar. Bring to a boil, stirring occasionally until the sugar is fully dissolved. Remove from heat.
3
Allow the sugar syrup to cool slightly, then stir in the pineapple juice, frozen orange juice concentrate, and lemon juice.
4
Pour the fruit juice mixture into the dissolved gelatin and stir thoroughly to combine.
5
Pour the mixture into large plastic containers or a punch bowl that fits in your freezer. Freeze for about 3 hours, stirring every 30 minutes with a fork to break up ice crystals and create a slushy texture.
6
Just before serving, pour the ginger ale over the frozen slush to add fizz.
7
Serve immediately in glasses while the punch is still slushy and cold.

Nutrition Facts

Servings 46

Amount Per Serving
Calories 1220.8kcal

% Daily Value *
Total Fat 1.1g2%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 127.1mg6%
Total Carbohydrate 249.8g84%
Dietary Fiber 1.9g8%
Sugars 245.1g
Protein 75.1g151%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Read it online: https://www.chefs-mate.com/recipe/elly-mays-wedding-punch/