Ingredients for Elly May's Wedding Punch
- Cherry Gelatin
- 1 cup boiling water
- 2 cups sugar
- 4 cups water
- 2 cups pineapple juice
- Frozen Orange Juice
- 1/2 cup lemon juice
- 2 liters chilled ginger ale
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How to Make Elly May's Wedding Punch
- In a large saucepan, dissolve 1 (3 ounce) package of unflavored gelatin in 1 cup of boiling water. Stir until completely dissolved.
- In a separate saucepan, combine 2 cups of sugar and 4 cups of water. Bring to a boil over medium heat, stirring until the sugar is completely dissolved. Remove from heat.
- Add 2 cups of pineapple juice, 1 cup of orange juice, and 1/2 cup of lemon juice to the sugar syrup. Stir well to combine.
- Let the mixture cool completely to room temperature.
- Gently combine the cooled gelatin mixture with the cooled juice mixture. Stir until well incorporated.
- Pour the punch mixture into freezer-safe plastic containers. Freeze for at least 6 hours, or preferably overnight, until solid.
- Remove from the freezer about 3 hours before serving to allow for thawing.
- Just before serving, gently stir in 2 liters of chilled ginger ale. The punch will be slushy.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
200g
Fat
0g
Carbs
17g
