Merry Fizzmas

In a large stock pot over high heat, whisk together the cranberry juice, raspberry juice, lemon juice, sugar and gelatin mix. Bring to a boil and cook, stirring constantly for 5 minutes. Remove from heat and allow to cool. Pour mixture into a freezer safe container and freeze 8-10 hours; you can freeze it faster if you pour it into several shallow or small containers.

Once juice mix is frozen, remove it from freezer and carefully chop it into fist-size or smaller pieces. Place the pieces in a punchbowl and pour the ginger ale over them. Slice the lemon and float it, along with the raspberries, in the punch. Serve immediately.