Baptist Church Party Punch (Print)
Fruity, fizzy punch with pineapple, ginger ale, and citrus—ideal for festive occasions or summer parties.
# Ingredients:
→ Additions
01 -
950 ml chilled ginger ale
02 -
950 ml pineapple sherbet
→ Beverage Base
03 -
340 ml frozen orange juice concentrate
04 -
170 ml frozen lemonade concentrate
05 -
1300 ml pineapple juice
# Steps:
01 -
Place the pineapple juice in the freezer the night before to develop a slushy consistency.
02 -
A couple of hours ahead, allow the pineapple juice to soften. Mix the lemonade and orange juice concentrates with water according to package instructions and refrigerate.
03 -
Chop the pineapple sherbet and add to a large punch bowl along with the slushy pineapple juice. Pour in the mixed lemonade and orange juice.
04 -
Right before serving, gently stir in the chilled ginger ale, ensuring icy bits remain throughout. Serve immediately.
# Additional Notes:
01 -
Add the ginger ale just before serving to maintain its effervescence.
02 -
Store any leftovers in the refrigerator for up to three days, or freeze for up to a month. Thaw and stir well before serving.
03 -
For larger gatherings, increase orange juice and ginger ale quantities to extend servings.