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Print this Recipe    Punch 34

Wedding Punch

3 3-oz pkgs cherry gelatin
9 cups boiling water
4 cups sugar
4 cups water
2 46-oz can pineapple juice
6 oz can frozen orange juice concentrate
4 Tbsp lemon juice
1 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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