Slushy Fruit Punch

Ingredients

• 3 c sugar
• 2 c water
• 12 gal raspberry sherbet
• 3 bananas
• 1 46 oz can unsweetened pineapple juice
• 1 46 oz can unsweetened orange juice
• 1 46 oz can 7-flavor Hawaiian punch
• 12 c lemon juice
• 3 qt lemon-lime soda

Directions

1. Process sugar water sherbet bananas pineapple juice orange juice Hawaiian punch and lemon juice about 13 at a time in blender
2. Pour into 1 large or several small freezer containers
3. Freeze until firm
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. Pour into punch bowl
6. Add lemon-lime soda to slush mixture just before serving
7. Garnish with fresh fruit of choice