2 1/2 c Sugar
2 1/2 c Water
46 oz Can pineapple juice
46 oz Can orange juice
1 1/2 c Lemon juice
1 1/2 c 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 4-1/2 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.
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. U/L to NCE by Burt Ford 3/97.
