Slushy Fruit Punch

Directions

1. 1
   Process sugar, water, sherbet, bananas, pineapple juice, orange juice, Hawaiian punch and lemon juice about 1/3 at a time in blender.
2. 2
   Pour into 1 large or several small freezer containers.
3. 3
   Freeze until firm.
4. 4
   Let large container stand at room temperature for 1 hour or smaller containers for 30 minutes or until slushy; do not thaw completely.
5. 5
   Pour into punch bowl.
6. 6
   Add lemon-lime soda to slush mixture just before serving.
7. 7
   Garnish with fresh fruit of choice.