2 cups sugar
12 large peaches peeled and sliced
1/2 cup fresh lemon juice
1 1/2 cups orange juice
1 (20 ounce) can crushed pineapple, undrained
Sprinkle sugar over peaches and let stand. Combine juices. Add pineapple to juices and pour over the peaches. Freeze in 4 one-pint bags or 2 one-quart bags. To serve, thaw slowly in refrigerator for 4 hours or about 2 to 3 hours at room temperature. Add bananas or berries if desired when ready to serve. Makes approximately 4 pints.
Taken from The Essential Mormon Cookbook
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