Jello Open House Punch-Slush - cooking recipe

Ingredients

2 large Jell-O (orange)
4-1/2 c. sugar
5 c. water
1 bottle almond extract (1 oz.)
1 (12 oz.) frozen orange juice, undiluted
1 (6 oz.) frozen lemonade, undiluted
2 (46 oz.) cans unsweetened pineapple juice
1 gal. water
Canada Dry Ginger Ale

Preparation

Bring water and sugar to boil.
Turn off heat and add Jell-O and stir until dissolved.
Add extract, 1 gallon water, and all juices.
Blend together.
Put into 1/2 gallon containers and freeze.
Before serving, let thaw until you can cut it with a knife.
Cut in bowl until slush.
Add ginger ale to slush and serve.
Makes 3 gallons of frozen base.
Ginger ale not included. Yield:
approximately 75 servings.