1 small package lemon gelatin
2 c. boiling water
2 1/2 c. sugar
5 c. cold water
1 large can unsweetened pineapple juice
1 c. lemon juice
1 10 oz. bottle almond extract
2 liters gingerale
Dissolve jello in boiling water, then add all other ingredients (except gingerale) and stir well. Pour mixture into 2 gallon size ziplock freezer bags. Freeze until ready to use. Thaw 2-3 hours before serving punch. Mix with gingerale in punch bowl. It should be "slushy."
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