3 3 oz pkg cherry gelatin
9 cup boiling water
4 cup sugar
4 cup water
2 46 oz can pineapple juice
6 oz frozen oj
4 tbsp lemon juice
2 liter bottle ginger ale
A Recipe for
Elly May's Wedding Punch
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This Recipe for Elly May's Wedding Punch is one of thousands in the Recipes-to-go Drink Cookbook.
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This is a recipe for Elly May's Wedding Punch from the recipe cookbook of Recipes-to-go (Drink)
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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
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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.
Serves: 46
Elly May's Wedding Punch Recipe brought to you by Recipes To-Go