Recipe for Elly May's Wedding Punch


3 3 oz pkg cherry gelatin
9 cup boiling water
4 cup sugar
4 cup water
2 46 oz can pineapple juice
6 oz frozen oj
4 tablespoon lemon juice
2 liter 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.

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