Sparkling Peach Punch

I really like punch. And if it's sparkling punch, I like it even more! Here's another recipe I tried this past holiday season. It's different and SO good. A bit on the expensive side with that peach nectar, but well worth it!

Sparkling Peach Punch- 24 servings
3 c. water
1 1/2 c. sugar
1 3oz. pkg. peach gelatin
1 29oz. can peach slices in light syrup
4 11.3oz. cans peach nectar
1/2 c. lemon juice
2 liters Ginger Ale
In a large saucepan, combine water, sugar and gelatin. Bring to boiling, stirring to dissolve. Place undrained peach in blender and blend till smooth. In a large bowl combine gelatin mixture, pureed peaches, peach nectar and lemon juice. Divide peach mixture between 4 1 quart containers. Cover and freeze overnight or until firm. Note: mixture can be frozen for up to 3 months. Each quart makes 6 servings. To serve, place one or more containers at room temperature for 1 hour. Break into chunks with large fork. Place in punch bowl. Stir in ginger ale till slushy.

Photo Tutorial:

Boil that sugar water!Peaches before: (Thanks to B&S for the loan of the blender. My 1982 model went up to Logan with Peter a year ago Fall, and was never seen again.)
Peaches after:Note to self: Follow the recipe, Woman, and freeze the stuff before adding the Ginger Ale! It doesn't foam so much if it's been frozen. This looks like it should be served in a stein!