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Elly May's Wedding Punch

Yield 1 Servings
3 3 oz pkg cherry gelatin
9 c water,Boiling
4 c sugar
4 c water
2 46 oz can pineapple juice
6 oz orange juice,Frozen
4 T lemon juice
1 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.

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