Recipe - Elly Mays Wedding Punch

3 3 ounce pkg cherry gelatin
9 cup Boiling water
4 cup Sugar
4 cup Water
2 46 ounce can pineapple juice
6 ounce Frozen OJ
4 tablespoon Lemon juice
2 l 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini