Icee Punch - cooking recipe

Ingredients

3 small pkg. lemon jello
9 c. warm water
4 c. sugar
4 c. warm water
2 (8 oz.) bottles lemon juice
1 1/2 oz. bottle almond extract
2 (46 oz.) cans pineapple juice
2 to 3 qt. ginger ale

Preparation

Dissolve jello in 9 cups warm water.
Dissolve sugar in 4 cups warm water.
Mix everything together and freeze.
Take out of freezer for 3 to 4 hours before serving.
Stir with fork to make slushy.
Add 2 to 3 quarts ginger ale.
Serves 50 to 75 cups.