Elly May's Wedding Punch
3.00 3 oz pkg cherry gelatin
9.00 c Boiling water
4.00 c Sugar
4.00 c Water
2.00 46 oz can pineapple juice
6.00 oz Frozen OJ
4.00 tb Lemon juice
2.00 l Bottle ginger ale
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.