3 1/2 c boiling water
1 3 oz pkg rasberry jello
4 1/2 c sugar
Mix above ingredients together until dissolved; then add:
7 c cold water
1 pinch salt
3 lemons, juiced (or lemon juice in bottle)
6 c unsweetened pineapple juice
Freeze; stir every 4-6 hours with whisk (2 times); then every hour until frozen (spoon).
Scoop out with ice cream scoop; mix about 1/3 slush to 2/3 sprite or 7-up
No comments:
Post a Comment