Cool Pink Punch Food

BABY SHOWER PINK CLOUD PUNCH

Steps:

• In a large glass punch bowl, mix the lemonade and lemon-lime soda.
• Add in half of the sherbet, and stir well to make frothy.
• Add in small scoops of the remaining well-frozen little sherbet balls.
• And the lemon and/or orange slices (if using).
• Serve immediately.
• NOTE: just a hint, prepare and freeze your sherbet balls very well in the freezer a head of time so they will remain hard in the punch, and not melt as fast, I do this days ahead, and place them in a large plastic freezer container until ready to drop into the punch.
• Also make certain that your lemonade and soda are VERY cold, so you do not have to add any ice to the punch when serving, although of coarse ice may be aded if desired.
• DELICIOUS!

PINK SHERBET PUNCH

Steps:

• Add raspberry sherbet to punch bowl then slowly pour ginger ale over top about 5-10 minutes before serving.
• You can make this punch a little more nutritious and more flavorful by adding in juice. Not necessary but you can! Just substitute a portion of ginger ale with juice.

PRETTY IN PINK PUNCH

Steps:

• 1. The night before, I usually make an ice ring and ice cubes with the juice to keep the punch cold for the party.
• 2. Add the frozen five alive, 1/2 the bottle of 7-UP, Red Grape Juice and mix up. Smash the five alive juice if need be till it is slushy. Next spoon your raspberry sherbert into the punch, pour the rest of the pineapple juice. Top it with the ice ring and ice cubes if you made them. Add remaining 7-UP.
• 3. Here are three of the ingredients I used.

COOL PINK PUNCH

Steps:

• A day or so before the occasion: Dissolve jello in 2 cups hot water. Stir in 1 ½ cup sugar. Stir in lemonade, pineapple juice, 2 cups cold water & mix. Pour into small-medium size Tupperware containers and freeze.
• The day of serving: Take out of freezer and let defrost some. (maybe 30 minutes to 1 hour prefer guests arrive). Scoop out of bowl from freezer and put in serving container. Pour 1/4 to 1/2 container of ginger ale over frozen mixture. Let sit before serving. **Try to put 1/2 and 1/2 ratio of punch and ginger ale in serving bowl.
• Continue to replenish with frozen mixture and ginger ale as needed. ENJOY and let me know what you think!

PRETTY PINK PUNCH

Steps:

• In a punch bowl, dissolve sugar in water. Add juices and lemonade; mix well. Stir in ginger ale. If desired, top with a decorative ice mold and lemon slices. Serve immediately.

SLUSHY FRUITY KOOL-AID PUNCH

Steps:

• Boil the sugar and 4 cups water together to make a simple syrup.
• Remove from heat and add the next 4 ingredients.
• Divide this mixture into 5 empty and clean gallon milk jugs.
• Fill the cartons to near the top with water and store in the freezer (it stays slushy) or chill in the refrigerator.

KOOL-AID FROZEN PUNCH

Steps:

• Combine first 6 ingredients in a large pot over medium heat. Stir often until all ingredients are disolved.
• Divide and pour into two 1-gallon freezer bags and freeze. When ready to serve set punch out 1 hour to become slushy. Pour both bags of punch into punch bowl, add bottle of 7-up and stir.

PINK LEMONADE MOSCATO PUNCH

Steps:

• Put 2 raspberries in each compartment of 2 standard 16-cube ice cube trays. Fill the trays three-quarters of the way with cold water. Freeze until solid, at least 6 hours and up to overnight.
• Meanwhile, combine the sugar and 2/3 cup water in a small saucepan. Bring to a boil over medium-high heat then reduce to a simmer and cook, stirring occasionally, until the sugar is dissolved, 3 to 5 minutes. Let the simple syrup cool completely, transfer to a container and refrigerate.
• When ready to serve, whisk together the simple syrup and lemon juice in a large pitcher. Add the Moscato and stir to combine. Divide the ice cubes among 6 glasses and fill with the Moscato mixture. Garnish with the mint sprigs and lemon rounds.

PINK PARTY PUNCH

Steps:

• Mix and float a frozen ring of the mixture to keep it chilled.

COOL PINK PUNCH RECIPE - GENIUS KITCHEN

Steps:

• A day or so before the occasion: Dissolve jello in 2 cups hot water. Stir in 1 ½ cup sugar. Stir in lemonade, pineapple juice, 2 cups cold water & mix. Pour into small-medium size Tupperware containers and freeze.
• The day of serving: Take out of freezer and let defrost some. (maybe 30 minutes to 1 hour prefer guests arrive). Scoop out of bowl from freezer and put in serving container. Pour 1/4 to 1/2 container of ginger ale over frozen mixture. Let sit before serving. **Try to put 1/2 and 1/2 ratio of punch and ginger ale in serving bowl.
• Continue to replenish with frozen mixture and ginger ale as needed. ENJOY and let me know what you think!