Ingredients

• 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

Directions

1. In large saucepan combine water, sugar, and gelatin. Bring to boiling, stirring to dissolve.

2. 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.)

3. 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).