5 (3 oz.) pkg. jello (apricot
5 c. sugar
5 qt. water
1 (6 oz.) frozen lemonade
1 (No. 2) can crushed
1 (46 oz.) can juice (flavor
to match jello)
Dissolve jello in 2 quarts boiling water. Add sugar and
stir until dissolved. Add 3 more quarts of water (not hot).
Add frozen lemonade, pineapple and juice. Mix well. Freeze in
1/2 gallon containers. Empty milk cartons are ideal. Take out
of freezer 1 1/2 hours before serving. Break apart into slush
and add 2 quarts ginger ale to each carton of slush to serve.
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