Slushy Fruit Punch

1. 1

   Process sugar, water, sherbet, bananas, pineapple juice, orange juice, Hawaiian punch and lemon juice about 1/3 at a time in blender.

2. 2

   Pour into 1 large or several small freezer containers.

3. 3

   Freeze until firm.

4. 4

   Let large container stand at room temperature for 1 hour or smaller containers for 30 minutes or until slushy; do not thaw completely.

5. 5

   Pour into punch bowl.

6. 6

   Add lemon-lime soda to slush mixture just before serving.

7. 7

   Garnish with fresh fruit of choice.

No additional tips available.