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.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 4 (3 oz) pkgs | Cherry Jello |
| 3 cups | Sugar |
| 4 cups | Hot Water |
| 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 (approx 3-4 liters) | Ginger Ale, chilled |
Instructions
- In a very large bowl or stockpot, combine the cherry Jello powder and the sugar. Pour in the 4 cups of hot water and stir until the sugar and Jello are completely dissolved. Let this syrup base cool.
- Once cooled, stir in the strawberry and raspberry Kool-Aid powders, the pineapple juice, and the thawed lemonade concentrate.
- Fill an empty lemonade can with cold water and add it to the punch. Repeat for a total of 6 cans of water. Stir until everything is well combined.
- Chill this punch base in the refrigerator.
- Just before serving, transfer the base to a large punch bowl and gently pour in the chilled ginger ale. Stir briefly.
- Serve in cups over ice. Add extra water if you find the punch too strong or sweet.
Note
Serves 60
