Elly May's Wedding Punch

• Ready In: 3 hrs 30 mins
• Yields: 26 cups

Ingredients

• 3 (3 ounce) packages cherry gelatin
• 9  cups boiling water
• 4  cups sugar
• 4  cups water
• 2 (46 ounce) cans  pineapple juice
• 6  ounces  frozen orange juice
• 4  tablespoons lemon juice
• 1 (2 liter) bottle ginger ale

Directions

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.