Elly May's Wedding Punch

3 3 oz pkg cherry gelatin

9 c Boiling water

4 c Sugar

4 c Water

2 46 oz can pineapple juice

6 oz Frozen OJ

4 tb Lemon juice

2 l Bottle ginger ale

Dissolve 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.