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