Angie’s Party Slush

Lisa Stueber – Lincoln recipe

3 small pkg. Jello (wild strawberry or cherry)

4 c. sugar

2 46oz. containers of pineapple juice

15 oz. Real Lemon

Boil 9 cups of water and mix in Jello.

Mix 4 cups of water with the sugar to make a sugar water mixture.

Combine the Jello and water mixture and bring to a boil. Then set aside to cool.

Then add pineapple juice and Real Lemon.

Pour into containers to freeze (2 ice cream buckets or 1 BIG Tupperware bowl). Freeze for at least 36 hours.

To serve: mix slush with Sprite or champagne

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Note: I used this recipe for Bunko (12 people). We used about half the slush and 3 bottles of champagne.