2 pkg. peach Jello
2 c. cold water
2 c. sugar
2 (46 oz.) cans peach Hi-C
2 (12 oz.) cans frozen orange juice
2 (12 oz.) cans frozen lemon juice
1 gallon cold water
Gingerale

Mix all together except the gingerale. Add 1 quart gingerale to 3 quarts of punch mix. Add gingerale just before serving. If you make Jello-mold frozen rings of the punch base, then your punch will not be diluted. Yield: 34 cups of punch base to one batch.