Raspberry Slush - cooking recipe

Ingredients

46 oz. can pineapple juice
2 (6 oz.) cans pink frozen lemonade
nonsweet raspberry Kool-Aid
1 c. pure lemon juice
4 c. sugar
2 (10 oz.) pkg. frozen raspberries

Preparation

Mix and add enough water for 2 gallons (seventeen 1/4 cup). Freeze for 24 hours. Thaw 1 hour before serving.
Chop up and add Sprite.
One half Sprite and 1/2 slush.
(Use four 2 liters Sprite.)