ICY SUMMER PUNCH|
6 c. sugar
3 c. water
3 small pkg. apricot Jell-O
1 small can frozen orange
2 small cans frozen lemonade
46 oz. can pineapple juice
1 gal. chilled ginger ale
Boil until dissolved 6 cups sugar and 3 cups water.
Dissolve 3 small packages of any Jell-O (I like apricot) in
boiling water according to directions. Do not add cold water.
Add to first mixture. Add 1 small can frozen orange juice (6
ounces) and 2 small cans frozen lemonade plus water on can for
lemonade only, and one 46 ounce can pineapple juice. Divide
amount four (4) 1/2 gallon sherbet containers. Freeze 3 hours
before serving. Add 1 gallon chilled ginger ale when ready to
This recipe would be great for Webster Hills warm
weather fellowship hours or receptions. Serves 75.
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