Citrus Punch

• 2 oz citric acid
• 5 cups granulated sugar
• 2 quarts boiling water
• 4 quarts water
• 46 oz can orange juice
• 46 oz can pineapple juice

Directions:

1. Dissolve citric acid and sugar in boiling water in a glass container. Cool.
2. Add 4 quarts water, orange juice, and pineapple juice.
3. Transfer to plastic containers (gallon milk or water jugs might work well, but leave a little room at the top).
4. Refrigerate overnight. Remove lids and transfer to freezer 6 to 7 hours before serving to make slushy. Shake periodically.