Christmas Punch - cooking recipe

Ingredients

1 (6 oz.) pkg. cherry gelatin
3 c. sugar
3 qt. boiling water
1 (46 oz.) can pineapple juice
2 (6 oz.) cans frozen orange juice concentrate
2 (6 oz.) cans frozen lemonade concentrate
36 oz. cold water
1/2 oz. almond extract
1/2 gal. pineapple sherbet
2 qt. ginger ale

Preparation

Dissolve gelatin and sugar in boiling water.
Stir.
Add juice and cold water.
Add almond extract.
Chill thoroughly.
To serve, pour into punch bowl.
Stir in sherbet and finish with ginger ale poured slowly.
Will make 5 quarts or 40 (1/2 cup) servings.