Yellow Punch - cooking recipe

Ingredients

2 1/2 c. sugar*
1 large lemon jello
14 c. water
8 oz. ReaLemon juice
1 Tbsp. almond extract
2 large cans pineapple juice

Preparation

Combine jello and sugar in 4 cups of water.
Heat mixture until dissolved. Cool.
Add ReaLemon, the remaining 10 cups of water, almond extract and pineapple juice.
Chill.
Freeze part of the punch for ice.
Makes 2 gallons.