5 c. hot water
2 c. sugar
3 oz. red Jello
1/2 c. lemon juice
3 qt. 7-Up, room temp.
2 (46 oz.) cans pineapple juice
1 tsp. almond extract

Combine 3 cups water and sugar. Bring to boil. Boil 5 minutes. Dissolve Jello in mixture and add 2 cups hot water. Add lemon juice, both cans of pineapple juice and almond extract. Pour into containers and freeze hard.

Take containers out of freezer 1 1/2 to 2 hours before serving. When ready to serve, empty into punch bowl. Pour 3 quarts of 7-Up. Should be slushy. Serves 35.