Tropical Wedding Punch
Yield
46 servingsPrep
5 minCook
5 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
gelatin, flavored
cherry, 3 oz packages |
* |
| 9 | cups |
water
boiling |
|
| 4 | cups |
sugar
|
|
| 4 | cups |
water
|
|
| 2 | each |
pineapple juice
canned, 46 oz cans |
*
|
| 6 | ounces |
orange juice, concentrated
|
|
| 4 | tablespoons |
lemon juice
|
|
| 2 | litre |
ginger ale
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
gelatin, flavored
cherry, 3 oz packages |
* |
| 2.1 | l |
water
boiling |
|
| 946 | ml |
sugar
|
|
| 946 | ml |
water
|
|
| 2 | each |
pineapple juice
canned, 46 oz cans |
*
|
| 173.4 | ml/g |
orange juice, concentrated
|
|
| 6E+1 | ml |
lemon juice
|
|
| 2 | litre |
ginger ale
|
*
|
Directions
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.
