1 (3 oz.) pkg. raspberry Jello
5 c. boiling water
1 c. sugar
8 oz. bottle lemon juice
1 qt. pineapple juice
1 bottle (1 oz.) almond extract
1 bottle (33.8 oz.) ginger ale
1 bottle champagne, optional

Boil water and stir in raspberry Jello and sugar until dissolved. Cool on top of stove. Mix lemon juice, pineapple juice and almond extract. Add this to cooled Jello mixture. Refrigerate.

Approximately 10 minutes before serving time, place ice ring in bottom of punch bowl. Add above mixture, ginger ale and champagne (optional). Serves 25.