Peach and Ginger Ale Punch

  • 3 cups water
  • 1 1/2 cups sugar
  • 1 pkg (3-oz) peach-flavored gelatin
  • 1 can (29-oz) peach slices in light syrup
  • 4 cans (11.3-oz each) peach nectar
  • 1/2 cup lemon juice
  • 8 bottles (10-oz each) ginger ale

In a large saucepan, combine the water, sugar, and peach gelatin. Bring to a boil while stirring to dissolve the sugar and gelatin.

Place the peach slices with syrup in blender container. Cover and blend until smooth. In an extra-large bowl, combine the hot mixture with the pureed peaches, peach nectar and lemon juice. Divide the mixture into four 1-quart freezeable containers and freeze overnight. (May be frozen for up to 3 months.)

At serving time, place one or more of the frozen containers at room temperature for 1 hour. (Each container makes six servings.) Break mixture into chunks with a large fork. Place in a punch bowl and stir in two bottles of ginger ale per container of peach mixture.

  • Yields: 24 servings, divided
  • Preparation Time: 20 minutes

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