Raspberry Float - cooking recipe

Ingredients

3 (3 oz.) pkg. raspberry gelatin
4 c. boiling water
1 1/2 c. sugar
4 c. cold water
1/2 c. lime juice
2 1/4 c. orange juice
1 1/4 c. lemon juice
1 qt. ginger ale
2 (10 oz.) pkg. frozen raspberries

Preparation

Dissolve gelatin in boiling water, juices and sugar.
Cool; do not chill.
Gelatin is not to congeal.
If it congeals, heat just enough to melt it to liquid.
When time to serve, pour mixture into punch bowl.
Add ginger ale and frozen raspberries.
Stir until berries break apart and are partially thawed.
Makes 4 quarts.