A spirited, icy lemon and pineapple rum slush.

Lemon-Rum Slush

1/4 cup sugar
2 (6-ounce) cans frozen lemonade concentrate
2 cups water
1 1/2 cups pineapple juice
2 cups rum

1. Combine all ingredients, and freeze 6 hours, stirring occasionally. Remove mixture from freezer; stir until slushy.

Makes 7 cups.

For Lemon Slush: Omit rum, and let frozen mixture stand at room temperature 20 to 30 minutes or until slushy.