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Categories:Viewed: 46 - Published at: 4 years ago
Ingredients
- 3 small pkg. lemon jello
- 9 c. warm water
- 4 c. sugar
- 4 c. warm water
- 2 (8 oz.) bottles lemon juice
- 1 1/2 oz. bottle almond extract
- 2 (46 oz.) cans pineapple juice
- 2 to 3 qt. ginger ale
Method
- Dissolve jello in 9 cups warm water.
- Dissolve sugar in 4 cups warm water.
- Mix everything together and freeze.
- Take out of freezer for 3 to 4 hours before serving.
- Stir with fork to make slushy.
- Add 2 to 3 quarts ginger ale.
- Serves 50 to 75 cups.