16 oz. strawberry jello
2 (46 oz.) cans pineapple juice
18 cups water
4 cups water
4 cups sugar
1/2 small bottle almond extract

Bring 4 cups water and sugar to a boil. Stir until dissolved. Add jello. Stir until dissolved. Add remaining ingredients. Cool and freeze. Remove from freezer 10 hours before serving.

Makes 2 gallons.