1 cup sugar
4 cups water
1000 ml can pineapple juice
1000 ml can orange juice
225 ml lemon juice
200 grm can crushed pineapple
100 grm maraschino cherries, sliced
32 ounce gingerale
Method
- Mix the sugar and water in a cooking pan and bring to a boil, stirring until sugar is dissolved.
- Remove from heat and cool.
- Add remaining ingredients except gingerale and mix well. Pour into a gallon container and freeze until ready to use.
- Remove from freezer several hours before using to thaw to slush.
- Add 1 quaqrt gingerale to slush in punch bowl.
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