Frozen Almond Punch - cooking recipe

Ingredients

6 c. sugar
4 c. water
4 (3 oz.) pkg. lemon Jell-O
1 (16 oz.) can frozen lemon juice
1 (16 oz.) frozen orange juice
2 (46 oz.) cans pineapple juice
1 gal. water
1 (1.5 oz.) almond extract

Preparation

Make syrup
by
bringing
sugar
and
4 cups water to a boil. Pour
boiling syrup over gelatin and cool.
Add juices, gallon of water and almond extract.
Pour into punch bowl and freeze. Remove
from
freezer
about
5 hours before serving. Stir until slushy.
Yield:
5 to 6 gallons.