Pineapple Lemonade Slush
Servings: 12 to 20 people
*3 cups Water
*1 and 1/2 cups Sugar
*1 (12 ounce) can Frozen Lemonade Concentrate
*1 (12 ounce) can Frozen Limeade Concentrate
*1 (46 ounce) can 100 percent Pineapple Juice, not from concentrate, like Dole
*2 (2 liter) bottles Chilled Ginger Ale
*Fresh cut limes or lemons for garnish
In a sauce pan on medium-low heat make simple syrup by adding the sugar and water to the sauce pan, heat just until sugar is dissolved. Cool slightly. Then add to a gallon pitcher along with the lemonade, limeade and pineapple juice. Stir together until combined and add pour mixture into 3 bread pans, I like silicone for easy removal.
Freeze overnight or at least 6 to 8 hours until mixture is solid. Then remove pans from the freeze and using a fork scrap and fluff up the mixture making a chunky slush and add about a 1/2 cup or more to margarita glass and then add chilled Ginger Ale. Repeat for as many as needed. Serve immediately.
Enjoy!
Lindy
More from my site