Jelly Punch

    2 hours 20 minutes

    This punch has sugar, strawberry jelly crystals, pineapple juice, lemon juice and orange juice mixed together then frozen into a slushy. Lemonade is added for fizz.

    1262 people made this

    Serves: 50 

    • 2 1/2 cups white sugar
    • 6 cups water
    • 2 (85g) packages strawberry jelly crystals
    • 1 litre pineapple juice
    • 2/3 cup lemon juice
    • 1 litre orange juice
    • 2 (2 litre) bottles lemonade

    Preparation:15min  ›  Cook:5min  ›  Extra time:2hours freezing  ›  Ready in:2hours20min 

    1. Bring the sugar, water and strawberry jelly to a boil in a large saucepan; boil for 3 minutes. Stir in the pineapple juice, lemon juice and orange juice. Divide mixture into 2 separate containers and freeze.
    2. Combine the contents of 1 container with 1 bottle of lemonade in a bowl; stir until slushy. Repeat with remaining portions as needed.

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    Reviews in English (1106)


    This had a lovely red color, and tasted great! I found it definitely takes pre-planning, though, you'll need at least an hour for the punch to cool enough to pour into containers and then into the freezer. I've found one batch fits perfectly into 2 1-gallon Ziploc freezer bags. Just one night's freezing left it at the perfect slushy consistency, more than that and you have a solid, unpourable block o' frozen liquid. I suspect if we take the second bag out and put it in the fridge overnight, it should again be the perfect consistency.  -  18 Dec 2001  (Review from Allrecipes USA and Canada)


    I followed some of the reviews and used only 1 cup sugar. I'm glad I did, it was perfect! 2 1/2 would have been WAY too sweet. 1 cup was sweet and just a little tart. I froze each half in gallon ziplock bags. I pulled out one bag 2 hours before the party, and the next about 30 mins before the party so it would start defrosting while the first was being drank, and be ready to go by the time it was empty. Everybody loved it and it was a beautiful pink color. UPDATE: I've taken this to 4 parties now and it's always commented on. YUM.  -  05 Jul 2006  (Review from Allrecipes USA and Canada)


    I make this with Splenda, sugar-free jello and Diet Squirt. It's perfect for those who can't have sugar and those of us who are watching our carbs and calories. When I do make it with sugar, I only use 1- 1 1/2 cups, or it's too sweet for our taste. It's become an instant family favorite and gets requested by my kids for their birthdays even. This is a great punch, just allow extra time for freezing. I follow the suggestion of dividing the punch into 2- 1 gallon freezer Ziploc bags that I place on a sheetcake pan in my freezer until frozen. I have never had to wait for the punch to cool before pouring it, by doing it this way. I take 1 bag of punch out of the freezer an hour or so before serving and with it in my punch bowl, I scrape it with a metal spatula to make a consistent slush when the 2 liter is added. I've also sat it in my sink for an hour and let it thaw a bit on its own and/or microwaved it for a minute or so to get it to the consistency I wanted. If you forget to get it out beforehand or have unexpected company, just throw it in the microwave and it'll be ready in no time. This is very good with Gingerale as well. Feel free to change up the jello flavors, I tried Wild Strawberry and Cherry combined for an extra treat. I have made this for over 5 years now (updated 7/18/08) and everyone loves and requests it for all holidays and my Christmas cookie exchange. If I could give it more than 5 stars, I would!  -  31 Dec 2003  (Review from Allrecipes USA and Canada)