GWJamaica Cook Book

Ingredients

Ice Cubes
18 disposable plastic cups
(3 ounces)
18 maraschino cherries
36 fresh blueberries
1-1/2 cups cold distilled water, divided

Punch
2 packages (3 ounces each) berry blue gelatin
2 cups boiling water
4 cups cold water
2 cups unsweetened pineapple juice
1 can (12 ounces) frozen lemonade concentrate, thawed
2 liters ginger ale, chilled

Preparation

Place plastic cups in muffin pans. From each cherry, cut out a mouth shape; pat dry. Place one cherry mouth and two blueberries for eyes in the bottom of each cup. Pour 1 teaspoon distilled water into each cup. Freeze for 30 minutes or until solid. Pour 1 tablespoon distilled water into each cup. Return to freezer; freeze for 3 hours or until solid. For punch, in a large bowl, dissolve gelatin in boiling water. Stir in cold water, pineapple juice and lemonade concentrate. Refrigerate for 1-1/2 hours or until chilled. Just before serving, transfer to a 5-qt. punch bowl. Stir in ginger ale. Remove ice cubes from cups; place face side up in punch bowl. Yield: 18 servings (about 1 gallon).

[KATHY K., from Kansas]

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