Pink Party Punch
📜 Collection: UK3 | ✍️ Attribution: Unknown | 📂 Category: Beverages A fun, fruity, and vibrant pink punch perfect for a large crowd. This recipe uses a Jello and Kool-Aid base, combined with pineapple and lemonade, and finished with fizzy ginger ale.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 5 mins | None | 60 servings |
🔪 Key Equipment
- Very large bowl or stockpot
- Punch bowl
- Measuring cups
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 4 (3 oz) pkgs | Cherry Jello | powder |
| 3 cups | Sugar | none |
| 4 cups | Hot Water | hot |
| 3 pkgs | Strawberry Kool-Aid | unsweetened |
| 3 pkgs | Raspberry Kool-Aid | unsweetened |
| 2 (46 oz) cans | Pineapple Juice | chilled |
| 2 (12 oz) cans | Frozen Lemonade Concentrate | thawed |
| 6 cans | Cold Water | using lemonade can to measure |
| 12 bottles/cans | Ginger Ale | chilled |
Instructions
Step 1: Prepare the Syrup Base
- In a very large bowl or stockpot, combine the 4 (3 oz) pkgs Cherry Jello powder and the 3 cups sugar. Pour in the 4 cups hot water and stir until the sugar and Jello are completely dissolved. Let this syrup base cool.
Step 2: Mix the Punch Base
- Once cooled, stir in the 3 pkgs strawberry Kool-Aid, 3 pkgs raspberry Kool-Aid, 2 (46 oz) cans pineapple juice, and 2 (12 oz) cans frozen lemonade concentrate until well combined.
Step 3: Add Water and Chill
- Fill an empty lemonade can with cold water and add it to the punch. Repeat for a total of 6 cans cold water. Stir until everything is well combined, then chill this punch base in the refrigerator until thoroughly cold.
Step 4: Serve
- Just before serving, transfer the base to a large punch bowl and gently pour in the 12 bottles/cans ginger ale. Stir briefly until bubbly and serve immediately in cups over ice until refreshing and cold.
💡 Make-Ahead & Storage: The punch base can be prepared and kept chilled in the refrigerator for up to 2 days before adding the ginger ale.
Original Recipe Scan
