1 (13 oz.) frozen lemonade
1 (12 oz.) frozen orange juice
1 (46 oz.) apricot nectar
1 (46 oz.) pineapple juice
4 c. sugar
6 c. water

In large kettle, combine sugar and water; bring to boil and boil 1 minute. Add frozen juices, stir until melted. Add apricot and pineapple juice, stirring well. Pour into two 5-quart ice cream buckets and put in freezer for 16 hours. Beat with mixer until slushy and refreeze. Serve large glass of slush filled with 7-Up.