Slush Punch Food

RHUBARB SLUSH PUNCH

Steps:

• In a large saucepan, bring rhubarb and 4 cups water to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until rhubarb is tender. Mash rhubarb; strain. Reserve juice and discard pulp. Add sugar, concentrates and remaining water to rhubarb juice. Transfer to a freezer container and freeze., Remove from the freezer 30-45 minutes before serving, scraping the surface as it thaws. Place equal amounts of slush mixture and club soda in each serving glass. Serve immediately.

RED SLUSH PUNCH

Steps:

• In a large bowl, whisk together the strawberry gelatin mix and 9 cups of boiling water. Set aside. In a large pot, bring the remaining 9 cups of water to a boil. Stir in the sugar until dissolved. Pour the sugar water into the gelatin water, then stir in the pineapple juice and lemon juice, mixing well. Pour into four 1-gallon size resealable freezer bags, or pretty Bundt pans to freeze.
• To make punch, place one of the frozen portions into a punch bowl, and pour 1 bottle of ginger ale over.

LUSCIOUS SLUSH PUNCH

Steps:

• Bring the sugar, water, and strawberry flavored gelatin to a boil in a large saucepan; boil for 3 minutes. Stir in the pineapple juice, lemon juice, and orange juice. Divide mixture into 2 separate containers and freeze.
• Combine the contents of 1 container with 1 bottle of the lemon-lime flavored carbonated beverage in a punch bowl; stir until slushy. Repeat with remaining portions as needed.

FROZEN SLUSH

Steps:

• In a 6-qt. container, combine the first seven ingredients. Cover and freeze for 12 hours, stirring every 2 hours. May be frozen for up to 3 months. , For each serving: Place 1/2 cup fruit slush in a glass. Add 1/2 cup soda.

BANANA SLUSH PUNCH

Steps:

• In a blender, combine bananas, sugar and 3 cups water. Blend until smooth. Pour into a large bowl and stir in pineapple juice. Blend in orange juice concentrate, lemonade concentrate and 3 cups water. Divide into 3 plastic containers and freeze until solid.
• Remove from freezer 3 to 4 hours before serving. Using one portion at a time, place slush in a punch bowl and pour in 1 liter of ginger ale for each.

LUSCIOUS SLUSH CHRISTMAS PUNCH

Steps:

• In a large saucepan, combine sugar, water and strawberry gelatin.
• Boil for 3 minutes. Remove from burner and stir in lemon juice, orange juice, and pineapple juice.
• Divide mixture in half and freeze in 2 separate containers.
• When ready to serve, place the frozen contents of one container in a punch bowl and stir in 1 bottle of lemon-lime soda until slushy.

SLUSH PUNCH

Steps:

• Combine first 5 and freeze for 24 hours.
• At serving time combine with soda.

SLUSH PUNCH

Steps:

• Mix jello and sugar with boiling water until dissolved completely.
• Add lemonade and pineapple juice. Mix well.
• Add tap water and mix well.
• Pour mixture into freezer safe containers or gallon freezer bags. Place in freezer over night.
• Take out to thaw 2 hours before serving.
• If using containers, use butter knife to break up. If using baggies, squish bags to break up.
• Place punch in punch bowl.
• Pour ginger ale over top of punch, stirring to make mixture slushy.
• Depending on how slushy you want your punch, will be the amount of gingerale or Sprite you add.

MID-SUMMER MADNESS SLUSH OR PUNCH (ALCOHOLIC)

Steps:

• Mix all together in a 1 gallon freezable container or ice cream bucket and freeze until slushy.
• To serve: Scoop 2 parts slush to one part 7 Up, Gingerale or Soda Water OR Scoop slush into a large punch bowl and add 7 Up, Gingerale or Soda Water.
• Garnish with lemons, limes and oranges (or any other fruit you prefer).
• Try putting half the slush into the punch bowl and add one bottle of pop to test your alcohol/mix taste requirements.
• AS a warning, it does not have a strong alcohol taste!
• I prefer using the scoop in the glass method to making it in a punch bowl because like all punches with pop, the pop eventually goes flat.
• This stays in the freezer well and if your guests don't guzzle it all (fat chance on that one!), you can easily serve it again in the near future.
• Enjoy!

LUSCIOUS SLUSH PUNCH

Steps:

• In a large saucepan, combine sugar, water and strawberry gelatin.
• Boil for 3 minutes.
• Stir in pineapple juice, lemon juice and orange juice.
• Divide mixture in half and freeze in 2 separate containers. I used storage bags.
• When ready to served, place the frozen contents of one container in a punch bowl and stir in 1 bottle of lemon-lime soda until slushy.

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.

CHRISTMAS CRANBERRY SLUSH PUNCH

Steps:

• In a large bowl combine the cranberry and orange juice. Transfer the juice to a freezer safe bag and freeze until firm, about 4 hours. (See notes).
• Remove from the freezer. Break up the frozen juice and place in a large pitcher or punch bowl. Use a wooden spoon to carefully break up the frozen chunks into smaller pieces (should get sort of slushy when you do this).
• Add the soda and stir to combine.
• Add in the cranberries and orange slices and serve cold.