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Easy Newfoundland Christmas Slush Recipe for Holiday Parties

Easy Newfoundland Christmas Slush Recipe

A classic Newfoundland frozen party punch made with orange, lemon, and pineapple juices, then combined with fizzy ginger ale just before serving. This make-ahead recipe yields approximately 18–24 servings.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 9 minutes
Servings: 18 servings
Ingredients Method Notes

Ingredients
  

Frozen Slush Base
  • 4 cups Water
  • 2 cups Granulated sugar
  • 1 can, about 355 mL/12 fl oz Frozen orange juice concentrate
  • 1 can, about 355 mL/12 fl oz Frozen lemonade concentrate
  • 1 can, about 1.36 L/46-48 fl oz Pineapple juice
For Serving
  • 1 bottle, about 2 L Ginger ale

Method
 

Step-by-Step
  1. Combine the water and granulated sugar in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring until the sugar has dissolved completely.
  2. Boil the syrup gently for about 3–5 minutes, then remove the saucepan from the heat. Let the syrup cool to room temperature before adding the juices.
  3. Stir the frozen orange juice concentrate, frozen lemonade concentrate, and pineapple juice into the cooled syrup. Mix thoroughly so the citrus concentrates are evenly distributed.
  4. Pour the mixture into a large freezer-safe container, leaving headspace for expansion. Cover and freeze for 8 hours or overnight.
  5. Remove the frozen slush from the freezer 30–60 minutes before serving. Break it into pieces with a spoon or sturdy masher, then combine portions with ginger ale at roughly a 1-to-1 ratio, adjusting to taste.

Notes

A shallow freezer-safe container freezes more evenly and makes the slush easier to break apart. Do not add ginger ale before freezing because the carbonation will disappear. For a less sweet version, use 1 1/2 cups sugar.