Try this Elly Mays Wedding Punch recipe, or contribute your own.
Suggest a better descriptionDissolve the gelatin in the boiling water in a large saucepan. In a separate saucepan boil together the sugar and 4 cups water. Add the pineapple juice, orange juice and lemon juice. Cool. Combine the gelatin and juice mixtures. Pour into plastic containers and freeze. Set out about 3 hours before serving. Add the ginger ale just before serving. The punch will be slushy.
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Serving Size: 1 Serving (196g) | ||
Recipe Makes: 46 | ||
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Calories: 251 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 8.7mg | 0 % | |
Potassium 89mg | 2 % | |
Total Carbohydrate 64.5g | 19 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 64.3g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 251
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