4 c. sugar
3 c. water
2 sm. or 1 lg. box cherry Jello (use lime for green punch)
2 tsp. almond extract
1 qt. hot water
1 lg. can pineapple juice
1 (8 oz.) bottle lemon juice or juice from 6 lemons
1 gallon water

Boil sugar and water to dissolve sugar. Dissolve Jello in hot water. Mix with other ingredients. Add enough water to make 2 gallons. Put in freezer and stir or shake as it freezes to make a slush.