Elly may's wedding punch
Recipe by Judy Walton
3 (3 ounces) packages cherry gelatin 9 cups boiling water 4 cups sugar 4 cups water 2 (46 ounces) cans pineapple juice 6 ounces frozen orange juice 4 tablespoons lemon juice 1 (2 liters) bottle ginger ale 26 cups | 4 hours 30 minutes 30 mins prep
1. 1. Dissolve the gelatin in the boiling water in a large saucepan. 2. In a separate saucepan boil together the sugar and 4 cups water. 3. Add the pineapple juice, orange juice and lemon juice. Cool. 4. Combine the gelatin and juice mixtures. 5. Pour into plastic containers and freeze. Set out about 3 hours before serving. 6. Add the ginger ale just before serving. 7. The punch will be slushy.
drinks December 07, 2013 21:27
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