4 c. water
4 c. sugar
3 (3 oz.) pkgs. Jello
9 c. water
16 oz. bottle lemon juice
92 oz. canned juice
2 qts. ginger ale

VARIATIONS:

Apricot Jello
46 oz. pineapple juice
46 oz. apricot nectar

92 oz. pineapple juice

46 oz. Welch grape juice 46 oz. Hawaiian grape punch

Color of Jello determines color punch will be. Select juice to compliment taste desired. Boil 4 cups water, dissolve sugar and Jello. Cool completely. Add 9 cups water, lemon juice and canned juice. Freeze mixture.

About two hours before serving, allow to thaw in smaller pieces. Just before serving pour chilled ginger ale over and break into crystals. Serve while icy. Makes 72 four ounce servings.

Mixture can be frozen in small portions and thawed in small batches for individual servings.