The fruit base freezes solid, then breaks into loose crystals for the punch bowl. Cold ginger ale froths through the slush just before guests gather.
This old-fashioned Citrus Slush Punch is a make-ahead party drink with a frozen strawberry-banana base, pineapple and citrus juices, and chilled ginger ale stirred in just before serving. It stays icy, lightly fizzy, and especially refreshing on hot summer days.
I usually make this the night before and leave it sitting out only long enough to scoop into the punch bowl. When we are having company, I add thin orange slices to the top because they make the whole table look a little prettier.
Place the thawed strawberries and all their juices, bananas, lemon juice, and thawed orange juice concentrate in a blender. Cover and blend on high for 45–60 seconds, stopping once to scrape down the sides as needed, until no distinct pieces of fruit remain.
Pour the blended fruit mixture into a large mixing bowl or food-safe container with a capacity of at least 4 quarts. Add the chilled pineapple juice, granulated sugar, and cold water. Stir for 1–2 minutes, or until no sugar crystals remain at the bottom.
Pour the punch base into one shallow 4-quart freezer-safe container or divide it between two smaller containers. Cover tightly and freeze for at least 6 hours or overnight, until the center is firm and no liquid remains.
Remove the frozen mixture from the freezer 45–90 minutes before serving. Let it stand at room temperature only until the edges begin to loosen and the center can be scraped with a sturdy spoon or ice cream scoop. Break the frozen base into loose crystals without allowing it to melt completely.
Spoon the broken slush into a punch bowl. Slowly pour in the chilled ginger ale while gently folding with a ladle or large spoon. Stir just until evenly combined, lightly fizzy, and still thick with visible slush.
If desired, float thin orange wheels, lemon wheels, and sliced strawberries over the punch. Serve immediately while still icy and slushy.
The fruit base freezes solid, then breaks into loose crystals for the punch bowl. Cold ginger ale froths through the slush just before guests gather.
About 20–21 cups — Serving size: About 7 fl oz
Some ingredients could not be modeled and may meaningfully change the totals. Treat these values as a rough estimate.
Betty Lou Gardner’s family recipes are preserved in Granny’s Recipe Box.
Learn More →Loading approved reviews…
Send ingredient, instruction, or correction questions to the recipe inbox.
