Slush Punch - cooking recipe

Ingredients

3 oz. pkg. jello
2 c. sugar
66 oz. water (11 (6 oz.) cups)
1 oz. almond extract (I don't use)
1 (46 oz.) pineapple juice
1 qt. ginger ale

Preparation

Bring sugar and 2 cups water to boil.
Add jello and allow to cool.
Add the rest of the water, almond extract and pineapple juice.
Mix well and freeze.
Remove from the freezer 4 hours before serving.
The mixture will become slushy.
Do not thaw too much.
Add ginger ale and serve.