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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 8 |
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This was a favorite recipe served every year at my piano teacher's Christmas recital. The crowd would endure almost anything to get some of this punch....it's that good! It took an act of Congress for me to finally wrangle this recipe out of her, so I hope you enjoy it. Ingredients:
1 (6 ounce) package cherry gelatin (jello) |
3 cups sugar |
3 cups boiling water |
1 (46 ounce) can pineapple juice |
2 (6 ounce) cans frozen orange juice concentrate |
2 (6 ounce) cans frozen limeade concentrate |
4 1/2 cups cold water |
1 tablespoon almond extract |
1/2 gallon pineapple sherbet |
2 quarts ginger ale |
Directions:
1. Dissolve sugar and cherry Jello in boiling water. Stir well.
2. Add the juices and almond extract.
3. Add the cold water and stir well (you can use another 2 cups of water if you think the punch is too strong for your tastes).
4. Place this mixture in the refrigerator for at least 3 hours before serving.
5. Prior to serving, pour the refrigerated mixture into your punch bowl.
6. SLOWLY stir in the sherbet then the ginger ale.
7. Stir slightly to mix before serving.
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