3 (3 oz.) pkg. raspberry Jello
4 c. boiling water
1 1/2 c. sugar
4 c. cold water
1/2 c. lime juice
2 1/4 orange juice
1 1/4 c. lemon juice
1 qt. ginger ale
2 (10 oz.) pkg. frozen raspberries

Dissolve gelatin in boiling water; add sugar, cold water and all juices. Cool but do not chill. If it congeals heat on the stove. Add ginger ale and frozen raspberries when you serve. Stir raspberries until broken apart. Then add mint leaves. Makes about 4 quarts.