Best Gelatin Slush Recipes

FROZEN JELLO PUNCH

Steps:

• Dissolve jello in boiling water and set aside.
• Boil sugar and water and add to jello.
• Cool and add lemon juice and pineapple juice.
• Mix all together and freeze.
• When ready to use, slush up and add 2 large bottles Ginger Ale.

JELL-O SLUSHY RECIPE! | SUMMER RECIPES |

Steps:

• Combine boiling water and JELL-O and mix until dissolved completely.
• Mix in lemon juice and juice/soda (if using Soda, it will fizz a bit).
• Pour into a baking dish and freeze for 3-4 hours, or until hard.
• Remove from freezer 5 min before serving and use a spoon or ice cream scoop to scrape the slushy out.
• Add a little more soda/juice to glass before serving.
• Enjoy!

MOJITO SLUSH

Steps:

• In a small bowl, dissolve gelatin and sugar in boiling water; add mint leaves. Cover and steep for 20 minutes. Press through a sieve; discard mint. Stir in the limeade concentrate, cold water, soda and rum. Pour into a 2-1/2-qt. freezer container. Freeze overnight or until set., For each serving, scoop 2/3 cup slush into a glass. Pour soda into the glass; garnish as desired.

MAKE-AHEAD RHUBARB SLUSH

Steps:

• In a large kettle, combine the rhubarb, water, sugar and lemon juice; cook until the rhubarb is tender. Strain, reserving juice. Add gelatin to hot juice, stirring until dissolved. Pour into a 5-qt. container or individual plastic cups; freeze. , To serve, allow mixture to thaw until slushy. Add 2 tablespoons lemon-lime soda to each serving if desired.

FROZEN RHUBARB SLUSH

Steps:

• In a Dutch oven, bring the rhubarb, strawberries, sugar and water to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until rhubarb is tender. Press through a sieve; discard pulp. Stir in gelatin and lemon juice until dissolved., Transfer to a freezer container and freeze, stirring occasionally, until firm. May be frozen for up to 3 months., To use frozen rhubarb mixture: In a punch bowl or several pitchers, combine equal amounts of rhubarb mixture and ginger ale. Or for one serving, combine 1/2 cup rhubarb mixture and 1/2 cup ginger ale in a glass. Garnish with rhubarb curls if desired. Serve immediately.

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.

GELATIN SLUSH

Steps:

• Combine sugar, gelatin and water in a bowl.
• Stir until gelatin is dissolved.
• Add pineapple juice.
• Divide mixture evenly among 3 Ice Shaver tubs.
• Freeze until firm.
• To serve: Remove frozen mixture from tubs and shave in your Ice Shaver.

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.

EASY CITRUS SLUSH

Steps:

• In a large container, dissolve sugar and gelatins in boiling water. Stir in the pineapple juice concentrate, lemon juice, drink mix and cold water. If desired, divide among smaller containers. Cover and freeze, stirring several times., Remove from freezer at least 1 hour before serving. Stir until mixture becomes slushy. Just before serving, place 9 cups slush mixture in a punch bowl; stir in 1 liter ginger ale. Repeat with remaining slush and ginger ale. If desired, garnish with lime slices.