Slush Punch - cooking recipe

Ingredients

3 small pkg. jello (flavor determines color of punch)
9 c. water
4 c. sugar
8 c. water
16 oz. lemon juice
2 (46 oz.) cans pineapple juice
6 large ginger ale or 7-Up

Preparation

Dissolve jello in boiling water.
Cool.
Combine sugar and water.
Bring to quick boil to dissolve sugar.
Remove from fire and cool.
Combine dissolved jello and sugar water.
Add lemon juice and pineapple juice; put into container and freeze.
Best made 2 days before using.
Remove from container into punch bowl; add ginger ale and break up frozen punch.
Take from freezer 2 to 3 hours before serving.