Big Mama'S Wedding Punch - cooking recipe

Ingredients

1 small bottle almond extract
1 1/2 gal. hot water
4 (32 oz.) cans pineapple juice
3 (6 oz.) pkg. lemon jello
6 c. sugar
1 1/2 gal. cold water

Preparation

Boil hot water; add to lemon jello and sugar.
Stir until dissolved.
Add cold water, pineapple juice and almond extract. Stir until well blended and place in freezer for 2 days.
Take out about 4 hours before ready to serve.
Punch will be slushy.