4 c. sugar
4 sm. boxes of Jello (peach is great)
2 lg. cans of pineapple juice
1/2 of 3 oz. bottle almond extract
18 c. water
4 c. boiling water

Put sugar and boiling water in pan. Stir until dissolved. Add boxes of Jello and stir until dissolved. Add cans of pineapple juice. Stir and remove from heat. Add 18 cups water, stirring until mixed. Let cool. Freeze in milk cartons or 5 quart ice cream containers. Thaw 7 to 10 hours before using. Mash with potato masher to make slushy.