1 (No. 2 size) can crushed pineapple
juice from 2 large lemons
1 package Knox gelatin
3 cups sugar
5 cups water
Directions: Dissolve gelatin in 1/4 cup of hot water, then add 1/4 cup 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.