My first boss, Lynn, invited us to his home at Christmastime in 1991. His wife Diane made this slush, which I thought was so classy and beautiful in her punch bowl. I left with the recipe written on the back of a grocery receipt in my purse and have been making it ever since.
The night before:
Make simple syrup: Bring 4 cups hot water and 4 cups sugar to a boil in a saucepan. Remove from heat and add 3/4 cup lemon juice and 4 cups cold water. Stir well. Pour into a large bowl and freeze overnight. ***Make sure your bowl will fit in your freezer beforehand. If not, freeze in two smaller bowls.
1 hour before guests arrive:
Take frozen molds out of the freezer and set on counter to begin thawing.
15 minutes before guests arrive:
Turn mold over into a large punchbowl. Add:
1 pkg. frozen raspberries
1 pkg. frozen blueberries
1 can crushed pineapple
As it thaws, mash around with a potato masher or fork. Add 1 liter 7-up and continue mashing to create a fruity slush. Add more 7-up as it gets low.