Jello Base Punch - cooking recipe

Ingredients

3 qt. water
4 c. sugar
1 (3 oz.) pkg. cherry jello
1 (5 3/4 oz.) can frozen lemon juice
1 (46 oz.) can pineapple juice
1 1/2 Tbsp. almond extract

Preparation

Mix water and sugar, boil 10 minutes.
Add gelatin, lemon juice and almond extract.
Cool to room temperature, then chill. Makes 5 quarts.