Recipe by Sherrybeth
This was a favorite recipe served every year at my piano teacher's Christmas recital. The crowd would endure almost anything to get some of this punch....it's that good! It took an act of Congress for me to finally wrangle this recipe out of her, so I hope you enjoy it.
Top Review by Mama Meerkat
I made this for my mother's surprise 85th birthday party...as a matter of fact, I doubled it since I wasn't sure how many would show up. Well, we had about 40 people and it was hot outside. It was a big hit and really refreshing. I did have some left over and froze it. My boss' birthday was at the end of the same month and I thawed some and added the ginger ale and pineapple sherbet and we had another birthday party at lunch...complete with punch. I have a party coming up this weekend and guess what I am going to pull out of the freezer and serve? Yup...the Christmas punch. Let's see, twice in May and once in July. It doesn't seem as if it is just for Christmas anymore! Thanks for a good, icy cold punch that freezes well and can be had with no work for several occasions without the fuss.
- 1 (6 ounce) package cherry gelatin (Jello)
- 3 cups sugar
- 3 cups boiling water
- 1 (46 ounce) can pineapple juice
- 2 (6 ounce) cans frozen orange juice concentrate
- 2 (6 ounce) cans frozen limeade concentrate
- 4 1⁄2 cups cold water
- 1 tablespoon almond extract
- 1⁄2 gallon pineapple sherbet
- 2 quarts ginger ale
Directions See How It's Made
- Dissolve sugar and cherry Jello in boiling water. Stir well.
- Add the juices and almond extract.
- Add the cold water and stir well (you can use another 2 cups of water if you think the punch is too strong for your tastes).
- Place this mixture in the refrigerator for at least 3 hours before serving.
- Prior to serving, pour the refrigerated mixture into your punch bowl.
- SLOWLY stir in the sherbet then the ginger ale.
- Stir slightly to mix before serving.