2 c. water
2 c. sugar
1 box strawberry Jello
9 c. water
1 (46 oz.) can pineapple juice
2 tsp. almond extract

Boil together for 1 minute sugar and water. Remove and add Jello. Stir to dissolve well.

Add the 9 cups of water, juice and extract. Pour into large plastic container and freeze. Three hours before serving, remove from freezer. When soft enough break up.