Slushy Fruit Punch - cooking recipe

Ingredients

3 c. sugar
2 c. water
1/2 gal. raspberry sherbet
3 bananas
1 (46 oz.) can unsweetened pineapple juice
1 (46 oz.) can unsweetened orange juice
1 (46 oz.) can 7-flavor Hawaiian punch
1/2 c. lemon juice
3 qt. lemon-lime soda

Preparation

Process sugar, water, sherbet, bananas, pineapple juice, orange juice, Hawaiian punch and lemon juice about 1/3 at a time in blender.
Pour into 1 large or several small freezer containers.
Freeze until firm.
Let large container stand at room temperature for 1 hour or smaller containers for 30 minutes or until slushy; do not thaw completely.
Pour into punch bowl.
Add lemon-lime soda to slush mixture just before serving.
Garnish with fresh fruit of choice.