Elly may's wedding punch
46 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | 3 oz pkg cherry gelatin | |
| 9 | cups | Boiling water |
| 4 | cups | Sugar |
| 4 | cups | Water |
| 2 | 46 oz can pineapple juice | |
| 6 | ounces | Frozen OJ |
| 4 | tablespoons | Lemon juice |
| 2 | litres | Bottle ginger ale |
Directions
Dissolve the gelatin in the boiling water in a large saucepan. In a separate saucepan boil together the sugar and 4 cups water. Add the pineapple juice, orange juice and lemon juice. Cool. Combine the gelatin and juice mixtures. Pour into plastic containers and freeze.
Set out about 3 hours before serving. Add the ginger ale just before serving. The punch will be slushy. Source: Beverly Hillbillies Cookbook Submitted By MEG ANTCZAK On 03-11-95