1 1/2 quarts water
4 cups sugar
1 (46-ounce) can pineapple juice
1 (46-ounce) can orange juice
1/4 cup lemon juice
6 ripe bananas, mashed
2 (32-ounce) bottles ginger ale, chilled

Combine water and sugar in a large Dutch oven. Bring to a boil; cook 5 minutes or until sugar dissolves, stirring frequently. Let mixture cool slightly. Add juices and mashed banana, stirring well. Transfer juice mixture to a freezer container; cover and freeze at least 8 hours. To serve, let stand at room temperature 4 to 5 hours or until slushy.  Gently stir in ginger ale just before serving.