Wedding Punch


1 Pkg. Jello (Lemon or Lime)
2 Cups of Water
1 1/2 Cups Granulated Sugar
1 Small Can of Frozen Lemonade
1 1/2 Cups Pineapple Juice
4 Quarts of Water
1 Quart Ginger Ale


Serves 30 to 40 people.

In a large pot, bring 2 cups of water to a boil then add the Jello, stirring until dissolved.

Add sugar, lemon juice and pineapple juice stirring until the sugar is completely dissolved. Stir in 4 quarts of water, remove from heat and let cool. Chill in refrigerator until needed. This Wedding Punch can be made a couple of days in advance. Add ginger ale when ready to serve.

Note: Freeze some of the punch in a mold, ahead of time, to help keep the punch cold with out diluting the mix.