Church Party Punch (Print Version)
Zingy, bubbly punch with pineapple, citrus juices, and ginger ale—awesome for hot days or get-togethers.
# Ingredients:
→ Additions
01 -
950 ml pineapple sherbet (chilled)
02 -
950 ml cold ginger ale
→ Beverage Base
03 -
1300 ml pineapple juice
04 -
170 ml frozen lemonade concentrate
05 -
340 ml frozen orange juice concentrate
# Steps:
01 -
Put your ginger ale in the fridge so it's nice and chilly for later.
02 -
Pop pineapple juice in the freezer overnight and it'll get nice and slushy.
03 -
A few hours before you need it, let the pineapple juice thaw a bit. Mix the lemonade and orange juice concentrates with water just like the can says and stash in the fridge.
04 -
Grab a big punch bowl and toss in the slushy pineapple juice with chunks of pineapple sherbet. Pour in your mixed juices.
05 -
Right as everyone's ready, slowly pour chilled ginger ale over everything, letting those icy bits float. Give a gentle stir and pour into cups.
# Notes:
01 -
Wait until the last minute to add the ginger ale, so the fizz sticks around.
02 -
Stash any extras in the fridge for up to three days, or freeze up to a month. Stir after thawing to blend it back up.
03 -
If you’ve got a bigger crew, just bump up the ginger ale and orange juice.