Dissolve gelatin in boiling water in a freezer-safe container. Stir in cold water and sherbet until well combines. Freeze for 4 or more hours, until the mixture is set. Take out of the freezer 45 minutes before you want to serve. Place 1 cup of slush into a tall glass and top with ½ cup of ginger ale.
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Thanks to manifest from St. Louis, MO for submitting this recipe.