6 c. sugar
4 pkgs. raspberry Jello
1 (6 oz.) lemon juice
2 lg. cans pineapple juice
1 1/2 oz. almond extract
4 c. water
1 gallon water
1 (6 oz.) orange juice

Over medium heat cook sugar and 4 cups water into hot syrup. While mixture is hot, add Jello and allow to cool.

Add remainder or ingredients. Freeze punch to slushy if desired. Before serving, add Sprite (or ginger ale). I use one half large bottle per gallon of punch.

If you desire, you may add raspberry sherbet to punch rather than freezing to a slush.