Peach Punch

by Editorial Staff

I make a peach punch with the addition of jelly, which makes the drink more interesting.

Summary

Course	Drink
Servings (Default: 24)

Ingredients

Water – 3 glasses
Sugar – 1.5 cups
Jelly bag with peach flavor – 80 g
Peaches, canned in slices in syrup – 800 g
Peach nectar – 320 g
Fresh lemon juice – 0.5 cup
Ginger Ale or regular soda – 8 bottles (280g each)

Instructions

Combine soda and sugar in a large saucepan, bring to a boil on low, stir until the sugar dissolves, remove the saucepan from the stove, cool the syrup slightly, then add the jelly, stir.
Place the peaches in a blender bowl, chop until puree. Pour the jelly mixture from the saucepan into a very large bowl, add the peach puree, nectar, and lemon juice there. Distribute this mass into 4 plastic one-liter containers, cover, and place in the freezer for at least 8 hours.
Before serving, remove the containers from the freezer and let them stand at room temperature for about 1 hour, break the jelly into small pieces with a fork. Pour the stingy mass into a large jug, add ale or soda and stir well (2 bottles per container of jelly).

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.