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Icy Holiday Punch
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1 package (6 ounces) cherry gelatin
3/4 cup sugar
2 cups boiling water
1 can (46 ounces) pineapple juice
6 cups cold water
2 liters ginger ale, chilled
In a 4-qt. freezer-proof container, dissolve gelatin and sugar in boiling water.
Stir in pineapple juice and cold water. Cover and freeze overnight. Remove
from the freezer 2 hours before serving. Place in a punch bowl; stir in ginger
ale just before serving.
Yield: 32-36 servings (5-3/4 quarts).
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |