Strawberry Pineapple Slush

1. 1

   In large pot, bring water, sugar, and gelatin to boiling; stirring to dissolve sugar and gelatin.

2. 2

   Chill about 1 hour or until slightly thickened.

3. 3

   Stir in pineapple juice and lemon juice.

4. 4

   Divide mixture among 8 quart size resealable plastic freezer bags. Seal bags and freeze until firm.

5. 5

   To serve, let bags of juice mixture stand at room temperature for 30 minutes.

6. 6

   Empty bags into large punch bowl.

7. 7

   Add ginger ale.

8. 8

   Break up mixture with spoon until it is a slushy consistency.

9. 9

   Serve immediately.

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