4 (2 oz.) cans pineapple juice
6 oz. can lemon juice
1/2 oz. almond extract
18 c. water (1 gallon + 2 c.)
3 c. sugar
1 lg. pkg. Jello, any color desired

Boil sugar and 3 cups of water until clear. Add Jello. Allow to cool. Mix remaining ingredients into Jello mixture. Freeze for 5 days. Allow 4 to 5 hours to thaw. Serve slushy. Can be put in freezer in the morning for that evening's use. Makes approximately two gallons or 40 servings.