Sparkling Peach Punch
3 cups water
1-1/2 cups sugar
1 3-oz. pkg. peach-flavored gelatin
1 29-oz. can peach slices in light syrup
4 11.3-oz. cans peach nectar
1/2 cup lemon juice
8 10-ounce bottles ginger ale or club soda
In large saucepan combine water, sugar, and gelatin. Bring to boiling, stirring
to dissolve.
Place undrained peach slices in blender. Cover; blend until smooth. In
extra-large bowl combine gelatin mixture, pureed peaches, peach nectar, and
lemon juice. Divide peach mixture among four 1-quart containers. Cover and
freeze overnight or until firm. NOTE: Mixture can be frozen up to 3 months. Use
as many containers as needed to continue with Step 3. (Each quart makes 6
servings.)
To serve, place one or more containers at room temperature for 1 hour. Break in
chunks with large fork. Place in punch bowl or jug. Stir in 2 bottles of ginger
ale per container of peach mixture until slushy.
Makes 24 servings (four 6-serving batches).