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ICY SUMMER PUNCH 6 c. sugar 3 c. water 3 small pkg. apricot Jell-O 1 small can frozen orange juice 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 serve. This recipe would be great for Webster Hills warm weather fellowship hours or receptions. Serves 75. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |