Church Slush Punch - cooking recipe

Ingredients

4 (6 ounce) packages Jello gelatin, any flavor
10 cups boiling water
6 cups sugar
4 (46 ounce) cans pineapple juice
2 (12 ounce) cans frozen orange juice concentrate
2 (12 ounce) cans concentrated frozen lemonade
3 (1 ounce) bottles almond extract
ginger ale

Preparation

Dissolve jello and sugar in boinling water, then add all other ingredients. Mix well. Pour into 1 qt plastic containers and freeze.
To serve, remove frozen punch concentrate 2 hours before serving.
Add 2 qts gingerale to 1 qt concentrante.
Stir to create slushy punch.