Slush Punch - cooking recipe

Ingredients

2 qt. ginger ale
2 large cans unsweetened pineapple juice
2 cans water
2 c. sugar
1 bottle almond flavoring extract
food coloring (if desired)

Preparation

Freeze for 16 to 20 hours. If using soon, stir every few hours or freeze and when ready to use, thaw out overnight.
Keep stirred to give it the slush texture.
Will keep frozen for several months.