Slushy Punch - cooking recipe

Ingredients

3 small pkg. jello
9 c. boiling water
3 c. sugar
4 c. warm water
1 (16 oz.) bottle lemon juice
2 (46 oz.) cans pineapple juice
2 qt. ginger ale

Preparation

Dissolve jello in
boiling
water.
Mix
sugar and warm water, bring to a boil and add to jello.
Let cool.
Add lemon and pineapple juice;
mix
well.
Freeze in plastic containers or Ziploc bags.
When
ready to serve, remove from freezer and let thaw until you can
divide
it
in pieces with a knife and mash to a slush with
a
potato
masher
(about
3 hours for a gallon size container).
Add ginger ale and serve immediately. (The flavor of the
jello
determines the color of the punch.) Very good.
Yield: 50 small punch cups.