Silver-Colored Punch

oboette

"This was served at my best friend's wedding shower. It was supposed to be purple but they got a surprise! I love this punch and the color is beautiful! If you have a time issue you can microwave the frozen mixes for a bit to get them soft enough to break up!"
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Ingredients

8 h 15 m servings 99 cals
Serving size has been adjusted!
Original recipe yields 56 servings

Nutrition

  • Calories:
  • 99 kcal
  • 5%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 24.3g
  • 8%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 31 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Combine 4 cups water and gelatin mix together in a large pot; bring to a boil and stir until gelatin dissolves. Add sugar, lemonade concentrate, pineapple juice, and almond extract, respectively, stirring well after each addition.
  2. Divide gelatin mixture between two large freezer-safe containers. Pour 1 gallon water into each container, stir to combine, cover each container with a lid, and freeze until set, 8 hours to overnight.
  3. Remove containers from freezer and break each block of gelatin mixture into chunks. Pour contents of each container into separate punch bowls and pour 1 liter ginger ale over frozen mixture into each bowl. Stir until punch is slushy and combined.

Footnotes

  • Cook's Note:
  • If you use lemon-lime soda this will be purple! The ginger ale is crucial to it becoming silver!

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