Slushy Punch

Who can argue?  Black cherry is the only flavor Kool-Aid should make!

1 pkg. black cherry Kool-Aid mixed with 2 qt. 7-Up

1/2 c. sugar

3 to 4 pkg. Sweet ‘N Low

1 1/2 qt. water

1/2 qt. pineapple juice

Keep in freezer until slushy.



Frozen Punch

Gloria Thiele taught me how to lead Sunday School openings and how to make the best frozen punch in the whole wide world!

4 c. boiling water

4 small or 2 large pkg. Jell-O (choose your flavor), dissolved

16 oz. lemon juice

2 (46 oz.) cans pineapple juice

8 large bottles ginger-ale

Combine 4 cups sugar and 4 cups water; bring to boil.  add to dissolved Jell-O.  Set aside to cool, then add lemon juice and pineapple juice.  Freeze in suitable containers.  To serve, place under hot water to loosen.  Put frozen punch in punch bowl; add 2 large bottles ginger-ale (add more ginger-ale as needed until slush is gone.)  Serves 100.


My mother has made this wonderful drink all my life and longer.  It’s perfect for cold winter evenings by the fire, or for a holiday party.

2 1/4 cup pineapple juice 8 oz.

1 3/4 cup water

2 cups cranberry juice 8 oz.

1 T. whole cloves

1/2 t. allspice

3 broken cinnamon sticks

1/14 tsp. salt

1/2 cup brown sugar

Put juice and water in the bottom of an 8 cup percolater and the remainder in the top.  Perk for 10 minutes.   Serve hot.