Elly May'S Wedding Punch - cooking recipe

Ingredients

3 (3 ounce) packages cherry gelatin
9 cups boiling water
4 cups sugar
4 cups water
2 (46 ounce) cans pineapple juice
6 ounces frozen orange juice
4 tablespoons lemon juice
1 (2 liter) bottle ginger ale

Preparation

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.