Icy Holiday Punch :rectnt

Cookbook

Icy Holiday Punch

This recipe was in the Dec./Jan/ 1999 issue of Taste of Home. They say that the rosy color makes it pretty for Christmas. The person who submitted the recipe (Margaret Matson of Metamora, Illinois) says she made it with apricot gelatin for a bridal shower. I imagine you can use other flavors of gelatin as well.

Ingredients:

1 (6 ounce) package cherry gelatin
3/4 cup sugar
2 cups boiling water
1 (40 ounce) can pineapple juice
6 cups cold water
2 liters ginger ale, chilled

Instructions:

In a 4 quart freezer-proof container, dissolve gelatin and sugar in boilng water.
Stir in pineapple juice and cold water.
Cover and freeze overnight.
Remove from the freezer 2 hours before serving.
Place in a punch bowl.
Stir in ginger ale just before serving.

Yield: 32 - 36 servings (5 and 3/4 quarts)

Note: I recommend taking this out of the freezer AT LEAST THREE hours before serving, not just 2. I put it in the punch bowl 3 hours before the party was to begin and we still had to chop the block of icy punch up considerably.

Posted by GourmetGal
February 28, 2012