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Elly May's Wedding Punch

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READY IN:
3hrs 30mins
YIELD:
26 cups
UNITS:
US

Ingredients Nutrition

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.

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