Best Jello Wedding Punch Recipes

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 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.

BRIDAL SHOWER PUNCH RECIPE - (4.6/5)

Steps:

• Bring 6 cups of water and 3 1/2 cups of sugar to a boil for 3 minutes. Mix 4 cups of hot water and 2 small boxes of jello together. Add to sugar/water mixture. Let this mixture cool completely. Prepare orange juice according to directions on the can and set to the side. After first mixture has cooled, add pineapple juice, orange juice, and lemon juice. This makes almost 2 gallons. Put 8 cups in each freezer bag and place into the freezer until completely frozen. When ready to serve, allow to thaw to slush and add one two liter of ginger ale to every 8 cups of punch. Flavor of jello may vary, depending on the color of punch you want. Don't use black cherry unless its a halloween party. :) *You could also add some cut up fruit and a little Everclear, vodka or moonshine! ENJOY!

LEMON JELLO PUNCH

Steps:

• In a small bowl dissolve gelatin in boiling water.
• Stir in sugar.
• In 8-quart punch bowl, combine pineapple juice, cold water, soda and gelatin mixture.
• Serve chilled.

GREEN PUNCH

Steps:

• In a large saucepan dissolve the gelatin in 1 quart of hot water. Allow to cool.
• When gelatin is cool, pour into a large punch bowl, Stir in pineapple juice, orange juice concentrate, sugar and 4 1/2 cups cold water. Pour in ginger ale just before serving.

JELL-O PARTY PUNCH

Steps:

• In a large saucepan, combine hot water, sugar and jell-o, stirring until dissolved.
• Set aside and let cool.
• Combine cold water, almond extract, pineapple and lemon juice in a large bowl and stir in cooled jell-o mixture.
• Freeze until about 3 hours before serving.
• To serve chop up partially defrosted mixture and combine punch with chilled soda or gingerale in a large punch bowl.

PARTY PUNCH IX

Steps:

• In a large bowl, combine gelatin and sugar. Stir in boiling water until mixture is dissolved. Stir in pineapple juice and lemon juice concentrate. Divide into 2 containers, and freeze until solid.
• To serve, place gelatin mixture in punch bowl, and chop into pieces. Pour in ginger ale.

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.

ELLY MAY'S WEDDING PUNCH

Steps:

• Dissolve the gelatin in the boiling water in a large saucepan.
• In a separate saucepan boil together the sugar and 4 cups water.
• Add the pineapple juice, orange juice and lemon juice. Cool.
• Combine the gelatin and juice mixtures.
• Pour into plastic containers and freeze. Set out about 3 hours before serving.
• Add the ginger ale just before serving.
• The punch will be slushy.

WEDDING PUNCH

Steps:

• Cut orange slices in half. Line bottom of a 6 1/2 cup ring mold with half of orange slices and cherries. (A Bundt pan works just fine for this although you may need more than 1 liter of ginger ale).
• Pour in a thin layer of ginger ale, and freeze until firm.
• Arrange remaining orange slices and cherries along side of ring mold, and pour in another thin layer of ginger ale. Freeze until firm.
• Pour in remainder of ginger ale and freeze until firm.
• Combine orange juice, pineapple juice, lime juice, and sugar, stirring until sugar dissolves. Chill mixture. (You can freeze here for use later).
• Just before serving, pour chilled juice mixture into punch bowl; add tonic water, champagne or additional ginger ale, and ice ring.
• If you freeze the base, let it thaw completely before making the punch.