5 c. water
2 c. sugar
6 oz. pkg. raspberry Jello
48 oz. can pineapple juice
2 qt. jars for freezing
1 1/2 liter Vernor's ginger ale

Mix water and sugar and boil for 2 minutes. Add Jello and stir in good. Add pineapple juice while hot. Pour into quart jars and freeze. When ready, put into punch bowl and add the Vernor's to frozen concentrate.