Raspberry Slush

8 cups raspberries
6 cups water
1/2 cup sugar
1/4 cup lemon juice (not essential)
1 pack strawberry jello

bring raspberries to slow rolling boil for 5 min. Transfer to blender and liquefy. Strain through a mesh, cheesecloth or food mill on smallest setting to remove seeds. Return to pot, add water and bring to boil again. Stir in sugar until dissolved, add lemon juice and jello. Turn off element and stir for 1 minute before transferring to ice cream pails (for large gatherings) or wide mouthed jars. Freeze.

To serve: start defrosting at LEAST 3 hours before needed. Depending on room temperature it could take longer. Scoop slush into a glass with an ice cream scoop to half full, top with ginger ale.