(I created this recipe so we would have peach-colored punch; you can re-create it to match your color scheme, but check the flavor, which is most important.)

2 c. sugar
6 oz. pkg. peach Jello
6 c. hot water
46 oz. can pineapple juice
3 c. orange juice
Juice of 2 lemons
1/2 c. grenadine syrup
4 qt. gingerale

Mix sugar and Jello; add hot water and stir until dissolved, then add rest of the ingredients. Pour into 5 quart plastic ice cream pail and freeze. This can be made weeks ahead. Thaw to slushy consistency; put into large punch bowl and add 4 quarts gingerale. (You can add dry ice for effect but not regular ice, as it will weaken it.) Serves about 70 punch glasses.