Slushy Punch - cooking recipe

Ingredients

3 (3 oz.) pkg. jello (color determines color of punch)
4 c. sugar
2 (46 oz.) cans pineapple juice
2 Tbsp. almond extract
12 oz. lemon juice

Preparation

Dissolve jello in 9 cups hot water.
Dissolve sugar in 4 cups water.
Bring to a boil.
Mix jello and sugar mixtures.
Add remaining ingredients.
Freeze.
Remove from freezer 3 hours before serving.
Shortly before serving, chop and let stand, then add two 28 ounce bottles ginger ale.
One gallon milk carton holds 1/2 recipe for freezing.