Kool Aid Punch Recipes

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EASY PUNCH



Easy Punch image

I served this at my grandmother's 90th birthday and everyone wanted the recipe. Use any flavor of drink mix. One variation is to freeze the punch overnight and then set it out an hour before the event.

Provided by Donna

Categories     Drinks Recipes     Punch Recipes     Non-Alcoholic Punch Recipes

Time 10m

Yield 50

Number Of Ingredients 5

4 (0.13 ounce) packages unsweetened strawberry-flavored drink mix powder
2 (46 fluid ounce) cans pineapple juice
3 cups white sugar
4 quarts water
2 liters ginger ale

Steps:

  • In a large punch bowl combine drink mix, pineapple juice, sugar and water. Stir until dissolved. Stir in the ginger ale.

Nutrition Facts : Calories 89 calories, Carbohydrate 22.4 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.2 g, Sodium 15.4 mg, Sugar 20.8 g

GREEN PUNCH



Green Punch image

Provided by Trisha Yearwood

Categories     beverage

Time 5m

Yield 1 gallon

Number Of Ingredients 5

Two .13-ounce packets unsweetened lemon-lime drink mix, such as Kool-Aid
2 cups sugar
One 46-ounce can pineapple juice
12 ounces frozen lemonade concentrate, thawed
32 ounces ginger ale

Steps:

  • Put 2 quarts water in a 1 gallon container. Add the drink mix and sugar and stir until the sugar is dissolved. Add the pineapple juice and lemonade concentrate and stir well. Just before serving, add the ginger ale.

EASY KOOL-AID PUNCH RECIPE



Easy Kool-Aid Punch Recipe image

An easy non-alcoholic Kool-Aid punch recipe made with cherry and strawberry Kool-Aid, orange juice concentrate, lemon juice concentrate and ginger ale.

Provided by Laura Warnke - VintageCooking.com

Categories     Drinks

Time 40m

Yield 20

Number Of Ingredients 9

2 packages cherry Kool-Aid drink mix
1 package Strawberry Kool-Aid drink mix
2 cups sugar
3 quarts cold water
1-6 ounce can frozen orange juice concentrate
1-6 ounce can frozen lemon juice concentrate
1 quart ginger ale
Kitchen Supplies:
Large punch bowl (you can also use a large stock pot or plastic pitcher for mixing-something that will hold about 4 quarts of liquid)

Steps:

  • In a large punch bowl or plastic pitcher, dissolve the powdered Kool-Aid drink mix and sugar in 3 quarts of cold water.
  • Add frozen concentrates and stir well.
  • Add ginger ale just before serving.
  • Serve with an ice ring in a large punch bowl or pour a portion into a pretty glass serving pitcher for individual servings.

KOOL-AID PUNCH



Kool-Aid Punch image

Make and share this Kool-Aid Punch recipe from Food.com.

Provided by Cookbook Barbie

Categories     Punch Beverage

Time 5m

Yield 10 serving(s)

Number Of Ingredients 7

1 package cherry Kool-Aid
1 package raspberry Kool-Aid
2 cups sugar
2 quarts water
16 ounces pineapple juice
1 quart ginger ale
1 quart raspberry sherbet

Steps:

  • Mix kool aids, sugar, water and pineapple juice.
  • Chill.
  • When ready to serve, add ginger ale and sherbet.

Nutrition Facts : Calories 297.5, Fat 1.2, SaturatedFat 0.7, Sodium 38.8, Carbohydrate 72.4, Fiber 2, Sugar 67.4, Protein 0.8

SWEET KOOL-AID PUNCH



Sweet Kool-Aid Punch image

An old, old party punch recipe from Kool-Aid that may bring back memories for some. Don't underestimate the use of Kool-Aid because it's pretty darn good. Great for bridal or baby showers, birthday parties, graduation parties, etc.

Provided by gailanng

Categories     Punch Beverage

Time 5m

Yield 1 1/2 gallons

Number Of Ingredients 7

1 (1/8 ounce) packet unsweetened cherry Kool-Aid (0.14 ounce)
1 (1/8 ounce) packet unsweetened strawberry Kool-Aid (0.14 ounce)
2 cups sugar
6 ounces frozen orange juice concentrate
6 ounces frozen lemonade concentrate
3 quarts water
1 quart ginger ale

Steps:

  • Combine all ingredients in a large punch bowl. If not serving immediately, add the gingerale just before serving. Serve over ice.

EDOUARDO JORDAN'S JUNETEENTH RED PUNCH



Edouardo Jordan's Juneteenth Red Punch image

One of the chef Edouardo Jordan's fond memories is making the punch for family celebrations; he'd add layers of fresh fruit and juices to Hawaiian Punch or Tropical Punch Kool-Aid. Red drinks are a staple at Juneteenth gatherings for African-Americans across the U.S. The color is a reminder of the red kola nuts and bissap (commonly known as hibiscus tea), which made their way to the Americas as part of the trans-Atlantic slave trade. Cognac salutes black World War II soldiers' love affair with the spirit and its continued popularity among African-American spirit drinkers, but any dark rum or whiskey is an excellent substitution. Find the best ripe strawberries for the simple syrup, and look for pineapple and pomegranate juices with no added sugar.

Provided by Nicole Taylor

Categories     cocktails

Time 45m

Yield 6 drinks

Number Of Ingredients 12

1 1/2 cups fresh strawberries (about 6 ounces), hulled and halved
1 cup granulated sugar
1/2 cup sliced (unpeeled) fresh ginger (about 2 ounces)
6 ounces strawberry syrup, cooled
4 1/2 ounces Cognac
3 ounces unsweetened pineapple juice
3 ounces unsweetened pomegranate juice
2 ounces lime juice
3 ounces ginger beer
Ice, for serving
12 ounces dry sparkling wine
Fresh strawberry or pineapple, dehydrated pineapple, or crystallized ginger, for garnish (optional)

Steps:

  • Prepare the syrup: In a medium saucepan, bring strawberries, sugar, ginger and 3/4 cup water to a simmer over low heat and cook for 15 minutes until liquid reduces. (If it starts to boil, lower the heat as needed.) Remove from heat, cover with a lid and let it cool to room temperature.
  • Strain cooled syrup through a fine-mesh strainer, mashing the pulp to extract as much liquid as possible. (You should have about 1 cup.) Refrigerate until ready to use. (The syrup will last for 1 week.)
  • Batch the cocktail: In a large mason jar or pitcher, combine 6 ounces syrup with the Cognac, juices and ginger beer. Stir with a wooden spoon and seal. (You can mix it up and refrigerate to 1 day in advance.)
  • When ready to serve, fill six old-fashioned glasses with ice. Stir the batched cocktail (in case it settled while chilling) and divide it equally among glasses. Top each glass with 2 ounces wine and garnish, if desired.

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