Sparkling Peach Punch - cooking recipe

Ingredients

3 cups water
1 1/2 cups sugar
3 ounces peach flavored gelatin
29 ounces peaches in light syrup
56 ounces peach nectar (4 - 11.3oz cans)
1/2 cup lemon juice
80 ounces ginger ale (8 - 10oz bottles) or 80 ounces club soda (8 - 10oz bottles)

Preparation

In large saucepan combine water, sugar, and gelatin. Bring to boiling, stirring to dissolve.
Place undrained peach slices in blender. Cover; blend until smooth. In extra-large bowl combine gelatin mixture, pureed peaches, peach nectar, and lemon juice. Divide peach mixture among four 1-quart containers. Cover and freeze overnight or until firm.
Note: Mixture can be frozen up to 3 months. Use as many containers as needed to continue with Step 3. (Each quart makes 6 servings).
To serve, place one or more containers at room temperature for 1 hour. Break in chunks with large fork. Place in punch bowl or jug. Stir in 2 bottles of ginger ale per container of peach mixture until slushy.