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Saint Barnabas Punch Recipe

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This recipe for Saint Barnabas Punch is from Carrie and Cody's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Three small packages strawberry or cherry Jell-O
4 cups hot water
4 cups sugar
9 cups ice water
2 46 ounce cans of pineapple juice
1 16 ounce bottle Real Lemon Juice
1 quart gingerale
Directions:
Directions:
Dissolve Jell-O in hot water. Once dissolved, add sugar, ice water, pineapple juice, and lemon juice.
Stir well.
Freeze in 2 one gallon milk jugs or zip lock bags.
To serve, thaw for 3 hours, place in punch bowl and pour ginger ale over punch mixture to make it slushy.

If you don't need to serve 50 people, you can freeze in 4 bags and just use one at a time.
Number Of Servings:
Number Of Servings:
50
Personal Notes:
Personal Notes:
This is the punch that was always served at the Saint Barnabas Fifth Grade Graduation Reception. The fourth grade class always hosted the reception for the graduating fifth graders and served this punch. I hope this brings back good memories.

 

 

 

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