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Full Online Book HomeLearning KitchenDrinks - Punch - Slushy Punch
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Drinks - Punch -  Slushy Punch Post by :advance1 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2900

Click below to download : Drinks - Punch - Slushy Punch (Format : PDF)

Drinks - Punch - Slushy Punch

1 gallon orange juice
1 gallon lemon drink or lemonade
46 oz can pineapple juice
4 bananas
4-5 (2 liter) lemon-lime drinks

Puree 2 bananas with part of the pineapple juice, pour into a large pot or container, then process the
next 2 bananas the same way. Add remaining pineapple juice, lemon drink, and orange juice, mixing well.

Dip approx 6-8 cups into gallon zip lock bags. Lay on side in a large pan in freezer, freeze til solid.

Early in day of serving, chill drinks. 2 hours before serving, remove bags of punch from freezer.

To serve: Place 1 or 2 bags of punch in bowl and begin to break apart with large fork and potato masher, adding 1 bottle of drink, then another. You decide how thick and slushy you want this. We make an ice ring using sliced oranges, and cherries in a bundt pan. Pour a small amount of lemon lime drink to just cover the fruits, freeze, then add more drink, freeze, until you have the desired thickness.
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Drinks - Strawberry Punch Drinks - Strawberry Punch

Drinks - Strawberry Punch
3 oz. pkg. strawberry Jello 1 cup boiling water 6 oz. can of frozen lemonade concentrate, thawed 2 cups of cold water 2 Bottles of Sparkling White Grape Juice 1 pint of fresh strawberries with stems on, frozen Dissolve gelatin in boiling water; cool. In your punch bowl, combine gelatin mixture, lemonade and cold water. Just before you are ready to serve the punch, stir in sparkling white grape juice. Add frozen strawberries.

Drinks - Rosemary Fruit Punch Drinks - Rosemary Fruit Punch

Drinks - Rosemary Fruit Punch
46 oz. pineapple juice 1/2 c. sugar 2 1/2 t. dried rosemary 1 1/2 c. lemon juice 2 c. water 1 liter ginger ale Mix sugar and rosemary with 1 c. of the pineapple juice. Bring to a boil and simmer for 5 minutes. Cool and strain. Add remaining ingredients. Serve over ice and garnish with lemon slices and rosemary sprigs.