Sparkling Prickly Pear Cactus Slush Punch | The perfect party punch full of flavor that stays slushy until the party is over. This delicious party punch is made with mangoes (canned or fresh), mango juice and a lot of prickly pear syrup to create an amazing party drink! Serve it at your next Fiesta Party! NEW! NEW! NEW! PARTY SUPPLIES FROM LADY BEHIND THE PARTY (me)! Look below for all the details. ↓↓↓↓
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If you struggle like I do with what beverages to serve at your party this Sparkly Prickly Pear Cactus Slush Punch is the prefect solution. No ice required and it can be made a week in advance! To make defrosting easier, freeze the punch in 2 cup containers. The slush process is so much easier and it takes less time to make into slush. Pictured below is the prickly pear syrup I used.
In the summer the prickly pear cactus has a fruit that ripens into a sweet refreshing snack. Here in the desert the prickly pear fruit not only supplies us with a delicious ingredient for candies, drinks and jams but also serves as a food source for desert animals like the Javelina.
- 3 cups water
- 1 1/2 cups granulated sugar
- 1 (3 ounce) box peach or mango flavor jello
- 2 (15 ounce) cans mango
- 5 cups mango nectar
- 1 1/2 cups prickly pear cactus syrup
- 2 liters and 16 ounces of ginger ale, chiled
In a large saucepan combine the water, sugar and gelatin. Bring to boiling, stirring to dissolve sugar and gelatin. Remove from heat. Place mangoes (with syrup) in a blender and blend until smooth. In an extra large bowl combine gelatin mixture, purred mangoes, mango nectar, prickly pear syrup and blend. Divide prickly pear mixture among four 1-quart containers or to make the process easier many 16 ounce containers. Cover and freeze for at least 8 hours or until firm. To serve, let containers stand at room temperature for 1 hour (shorter time if using the smaller containers). Break prickly pear mixture in a punch bowl or jug. Gently pour in ginger ale; stir until slushy. Serve at once.
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