Peach Slush Punch Recipes

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.

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.

Steps:

• In a large saucepan, combine sugar, water and strawberry gelatin.
• Boil for 3 minutes.
• Stir in pineapple juice, lemon juice and orange juice.
• Divide mixture in half and freeze in 2 separate containers. I used storage bags.
• When ready to served, place the frozen contents of one container in a punch bowl and stir in 1 bottle of lemon-lime soda until slushy.

Steps:

• In a blender, combine the peaches, orange juice concentrate and nectar; cover and process until smooth. , Pour into a freezer container; cover and freeze until firm. To serve, scoop 2/3 cup frozen mixture into a glass; add 1/3 cup soda.

Steps:

• Non-Alcohol Version: omit schnapps and vodka. Replace with 1 1/2 cups peach nectar.
• Combine all ingredients in a pitcher. Refrigerate covered until cold. Serve over ice in tall glasses or fill a small punch bowl. Double or triple the recipe for a large bowl.
• If serving in glasses, put a small scoop of vanilla ice cream or orange sherbet on top. Float scoops on top of frozen juice rings in the punchbowl.

Steps:

• In a blender, combine bananas, sugar and 3 cups water. Blend until smooth. Pour into a large bowl and stir in pineapple juice. Blend in orange juice concentrate, lemonade concentrate and 3 cups water. Divide into 3 plastic containers and freeze until solid.
• Remove from freezer 3 to 4 hours before serving. Using one portion at a time, place slush in a punch bowl and pour in 1 liter of ginger ale for each.

Steps:

• In blender, combine undrained peaches, nectar and concentrate. Cover, blend until smooth. Pour into ice cube trays. Cover, freeze until firm (3-4 hours). To serve, remove ice cubes from trays, place into serving bowl. Let stand 20-30 min to thaw slightly. Add 60 oz wine coolers or 7up (or 30 oz wine coolers and 30 oz 7up). Stir gently to make slush.