Slushy Fruit Punch - cooking recipe

Ingredients

6 c. water
3 c. sugar
1 large can pineapple juice
1 large can frozen orange juice, diluted with 3 c. water
juice of 2 lemons
5 bananas, mashed well
3 qt. ginger ale, chilled

Preparation

Heat together 6 cups water and sugar until sugar is dissolved.
Cool; mix together cooled sugar syrup and add pineapple juice, orange juice, lemon juice and bananas.
Freeze. About 3 hours before ready to use, set out of freezer.
Let thaw until slushy.
Add ginger ale at time of serving.
Makes about 30 cups.
Can be kept sealed in freezer for 1 to 2 months.