Chantilly Lace Punch
CATEGORIES
INGREDIENTS
  • Servings: 32-36 servings from 5 3/4 quarts
  • 1 (6 oz) package of cranberry gelatin
  • 1 (46 oz) can pineapple juice
  • 3/4 cup sugar
  • 6 cups cold water
  • 2 cups boiling water
  • 2 liters ginger ale (chilled)
DIRECTIONS
  1. In a 4-quart freezer-proof container, dissolve gelatin and sugar in boiling water.
  2. Stir in pineapple juice and cold water.
  3. Cover and freeze overnight.
  4. Remove from the freezer 2 hours before serving.
  5. Place in punch bowl; stir in ginger ale just before serving.
RECIPE BACKSTORY
Fancy punch