Apricot Punch - cooking recipe

Ingredients

4 boxes apricot jello
4 c. hot water
4 c. sugar
4 c. cold water
1 (46 oz.) pineapple juice
2 c. lemon juice

Preparation

Dissolve jello in hot water.
Combine sugar and stir until well dissolved.
Combine other ingredients and mix well.
Put in containers and freeze.
Let thaw 3 to 4 hours before using.
Add 2 (2 liter) bottles Sprite, 7-Up or ginger ale to 1/2 gallon of punch.