Party Punch Baptist (Printable Version)
Chilled juices and pineapple sherbet meet fizzy ginger ale in a bright crowd-favorite at any party.
# Ingredients Required:
→ Beverage Base
01 -
340 ml frozen orange juice concentrate
02 -
170 ml frozen lemonade concentrate
03 -
1300 ml pineapple juice
→ Additions
04 -
950 ml chilled ginger ale
05 -
950 ml pineapple sherbet
# Guide to Cooking:
01 -
When it’s time to serve, break up your mostly frozen pineapple juice with the pineapple sherbet in a big bowl. Gently pour in your ready-to-drink lemonade and orange juice, then splash in the ginger ale. Don’t stir it too much—keep a few little icy bits floating around.
02 -
About two hours ahead, bring the pineapple juice out of the freezer to soften up a bit. Fix up your lemonade and orange juice concentrate as the packages say and keep ’em cold until showtime.
03 -
Stick pineapple juice in your freezer a whole day in advance so it gets slushy cold, but not hard as a rock.
# Extra Suggestions:
01 -
If you want bubbly punch, don’t add the ginger ale too early or it’ll go flat.
02 -
Got extras? Chill in the fridge for up to three days, or stash in the freezer for a month. Thaw overnight and mix it up before pouring.
03 -
Big group coming? Go for more orange juice and ginger ale to stretch it further.