Lemon Lime Punch

| October 27, 2019 | 2 Comments

Lemon Lime Punch Recipe

Follow our easy, step-by-step, photo illustrated instructions to learn how to make this Lemon Lime Punch Recipe. Slush type punch, so easy to make. Printable recipe included.


Punch, enjoy.
Delicious party punch, the slush type. Made with Pineapple Juice, Lemon Juice, and Lime Jello. Easy to make ahead and freeze until needed. Perfect for any holiday get together.


Punch, slider.

I’ve posted a number of recipes here on Taste of Southern that came from our family reunions cookbook.

Back in 1999, many members of the family contributed some of their favorite recipes to be included in the book, which became known as the “Stewart Family Favorites,” recipes from the descendants of William and Idella Stewart. That would have been my Great Grandparents, folks I never had the opportunity to meet.

The book was assembled and printed, and sold at our annual family get together’s for a couple of years to help raise money for the general account of the family reunion committee. Most of the money was used to pay rent on the buildings we used over the years to hold the reunions.

My mother was a Stewart before she married my dad, so this was a family reunion around her side of the family.

Once mom, her sisters, and her brothers had all passed away, the cousins took it upon themselves to start what we now call the Cousins Reunion. It’s held each year in October and like most families, we have good crowds one year and not so good the next.

My cousin Aleane had listed this recipe for Punch as one of her favorites in the cookbook. It looked pretty simple, so I set out to give it a try. She just called it Punch, and I gave it the name of Lemon-Lime. It should be called Pineapple-Lime I guess because it has more pineapple juice than lemon juice. Smile.

I’ve always liked punch that had that slush ice type texture to it, and that’s what this one is all about. It’s so cool and refreshing. It’s not very sweet although it does have sugar added to it. The pineapple juice and the lemon juice seem to offset the sweetness though. I do hope you’ll like it should you decide to give it a try.

I made the juice portion, then froze it for several days before actually adding the ginger ale to complete the punch. I’m sure you could make this even several weeks ahead of time if needed. Just keep in mind that once the juices are frozen, it takes a good hour or more for the ice block to soften up once you add the ginger ale. You’ll need to plan that part in advance.

This is an older version of punch. One that would be great for just about any party or holiday get together.

Ready to give it a try? Alright then, let’s head on out to the kitchen… and, Let’s Get Cooking!


Punch, you'll need these ingredients.
Lemon Lime Punch – You’ll need these ingredients.


Punch, hot water.
Start with 2 quarts of hot water. Yes, there is water in this bowl, it’s just hard to see. I used hot water straight out of the tap, hot as it would get. Measure it out into a very large bowl.


Punch, add sugar.
Add the sugar to the bowl.


Punch, add the Jello
Add the Jello® gelatin. Stir well until the sugar has dissolved.


Punch, add the lemon juice.
Add the lemon juice.


Punch, add the canned pineapple juice.
Add the pineapple juice.


Punch, stir again.
As you can see, I needed a bigger bowl. This one was full. But, stir it gently to make sure everything is mixed together very well.


Punch, divided.
I had to remove some of the mixture from the bowl. I used another plastic container to do this.

The smart thing would have been to divide this mixture into a couple of gallon sized plastic bags. Naturally, I didn’t have any of those on hand, but I think it would work well. Place one of the open bags in a pitcher and then add some of the mixture. Seal the bags and place them in a large pan of some sort and freeze them that way.

Just an idea. Smile.


Punch, freeze overnight.
Place the mixture in your freezer and allow it to freeze overnight, or until needed.

You could do this part up to a couple of weeks ahead of time as long as you keep it sealed tight.


Punch, ready to serve.
An hour or two before you need it, remove the mixture from the freezer and place it in your punch bowl.

I froze mine in the big white bowl and left it for several days in the freezer. When I took it out, it took a good 30 minutes for it to thaw up enough just to remove it from the white bowl, and I had to help it a bit even then.


Punch, add ginger ale.
Open the bottle of Ginger Ale and pour it right on top of the frozen block of mix.

You will need to do this about an hour before you need to have it ready to serve. I kept mine out on the kitchen counter and even though the block had started to thaw some, I still used a wooden spoon to help break it up into more of a slush type mixture.

Keep the prep time in mind when you go to prepare yours.


Punch, garnish.
Stir it up until it’s nice and slushie. You can see the ice crystals in the photo above if you look closely.

Garnish the bowl with some slices of lemon for a bit of added color.


Punch, enjoy


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Lemon Lime Punch

  • Author: Steve Gordon
  • Prep Time: 15 minutes
  • Cook Time: 00
  • Total Time: 15 minutes
  • Yield: Varies
  • Category: Beverages
  • Method: Freeze
  • Cuisine: American, Southern


Party punch made with pineapple juice, lemon juice, lime jello and ginger ale. Easy to make ahead of time, then just add the ginger ale before you are ready to serve.



2 quarts hot Water
2 cups Granulated Sugar
2 small boxes of Lime Jello, (3-oz each.)
3/4 cup Lemon Juice (bottled)
1 large can Pineapple Juice (46-oz)
1 bottle Ginger Ale (2-L)
1 Lemon, for garnish, if desired.


Place hot water in a very large bowl.
Add the sugar.
Add the Lime Jello.
Stir well until sugar is fully dissolved.
Add the lemon juice.
Add pineapple juice.
Stir well until fully combined.
Place mixture in freezer bags or containers as needed.
Freeze overnight or until ready to serve.
Place frozen mixture in punch bowl.
Add Ginger Ale on top.
Let mixture begin to thaw. Stir until slush type mix is achieved.
Serve cold.


You can prepare the juice portion and freeze it up to a week or more in advance. Keep in mind that it will take an hour or more to begin to thaw once you add the ginger ale. Chop up the frozen juice block until you get a nice slush type consistency to your punch.

Keywords: Lemon-Lime, punch, party punch, lime jello, lemon juice, pineapple, slush, slushie, holiday punch, Christmas punch

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Category: Misc

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (2)

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  1. Dorothy Berry says:

    This sounds great – I adore lime and am also very fond of lemon. Limes are in season here right now, so I think instead of bottled lemon juice I’ll try using the juice of fresh limes mixed with the juice of fresh lemons to make up the 3/4 cup. Really looking forward to it.

    • Steve Gordon says:

      Hi Dorothy, I do hope you get to try the punch. I bet it will be awesome with fresh limes and lemon juice. Please let me know how it turns out if you try it that way. I hope all is well for you in your part of the world. Thank you again for being a subscriber to the Newsletter and for all of your support. I appreciate your visits and do hope you will stop by again… real soon. Be Blessed!!! -Steve

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