1 ( #2 size ) can pinapple, crushed
juice from 2 large lemons
1 envelope knox gelatin
3 cups sugar
5 cups water
Directions: Dissolve gelatin in 1/4 cup of hot water, then add 1/4 cup of cold water, stir until smooth.
In large pan, bring to a boil, all remaining ingredients. Set aside to cool. Then freeze in an ice cream freezer.
Notes: I prepare this dessert for family gatherings.