Easy Slushy Punch

2 pkg. Kool-Aid
2 c. sugar
2 qt. hot water
46 oz. can pineapple juice
2 liter bottle gingerale

Dissolve sugar in hot water, let cool, add Kool-Aid and pineapple juice. Freeze. About 4 hours before serving take punch out of freezer. Just before serving pour gingerale over slushy punch.

Use any color Kool-Aid. If using pink lemonade (Kool-Aid) don’t add pineapple juice until syrup is cool so color doesn’t change.

Elaine Grouwinkel

This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.