Yield: 4 -1/2 qrts
|46 ounces||Can pineapple juice|
|46 ounces||Can orange juice|
|1½ cup||Lemon juice|
|1½ cup||Ginger ale|
|Pineapple wedges (Optional)|
Combine sugar and water in a medium sauce-pan; bring to a boil, stirring until sugar dissolves. Pour sugar mixture into a 4-½ quart freezer container. Stir in fruit juice; freeze until firm. Remove from freezer several hours before serving (mixture should be slushy).
Stir in ginger ale. Garnish with pineapple wedges, if desired. Yield: 5-½ quarts.
Recipe by Billye Johnson; in July 1982"Southern Living" Reprinted in _Southern Living 1982 Annual Recipes_ Oxmoor House. ISBN 0-8487-0537-8 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 07-11-95