Tuesday, November 6, 2007

Yummy Punch

This slushy punch recipe was handed down to me from one of the officers in club when I became officer to use at our parties.

1 large box cherry jello
40 oz. of pineapple juice
1 cup lemon juice
1/2 oz. almond extract
4 cups sugar
4 liters ginger ale

Boil jello with 2 cups of water in a large pot. When jello is completely dissolved, add pineapple juice, lemon juice, almond extract, sugar and 2 quarts water. When sugar is completely dissolved, put mix into gallon-sized freezer bags. Freeze for at least 24 hours. To serve, combine with 4 liters of ginger ale to make a slush.

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