January 5, 2010

Sparkling Peach Punch

3 c. water
 1 1/2 c. sugar
1 3 oz. pkg. peach gelatin
1 29 oz. can peach slices in light syrup
4 11.3 oz cans peach nectar
1/2 c. lemon juice
8 10 oz. 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 and blend until smooth. In extra large bowl combine gelatin mixture, pureed peaches peach nectar and lemon juice. Divide peach mix among 4 one quart containers. Cover and freeze over night.

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 temp for 1 hour. Break in chunks with large fork. Place in punch bowl. Stir in 2 bottles of ginger ale per container of peach mix. 

Makes 24 servings.  

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