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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Wedding Punch Recipe

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This recipe for Wedding Punch is from Our EXPANDED Family 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:  
3 (3 oz.) packages Jello (apricot, cherry or orange are good)
4 c. sugar
1 (16 oz.) bottle Realemon
2 (46 oz.) pineapple juice
1 oz. almond extract
2 (28 oz.) ginger ale
Directions:
Directions:
Dissolve Jello in 9 cups of boiling water. Dissolve sugar in 4 cups hot water. Combine both syrups, Realemon, pineapple juice and extract. Pour into two 1-gallon milk jugs and freeze. Remove from freezer 5-6 hours before serving. But containers apart, one at a time, and put slushy mixture into punch bowl. "Chop" with table knife or fork, if necessary. Add ginger ale (1 bottle per milk jug) to base right before serving. Stir only a little to keep it slushy. Serves 50.

 

 

 

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