Angie’s Party Slush

Lisa Stueber – Lincoln recipe

Ingredients

3 small pkg. Jello (wild strawberry or cherry)
4 c. sugar
2 46oz. containers of pineapple juice
15 oz. Real Lemon

Directions

  1. Boil 9 cups of water and mix in Jello.
  2. Mix 4 cups of water with the sugar to make a sugar water mixture.
  3. Combine the Jello and water mixture and bring to a boil.
  4. Then set aside to cool.
  5. Then add pineapple juice and Real Lemon.
  6. 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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