Pink Crush Punch
- 4 cups granulated sugar
- 4 cups water
- 2 small boxes strawberry gelatin
- 2 (46 ounce) cans pineapple juice
- 18 cups water
- 3/4 of a 1 ounce bottle almond extract
- Bring sugar and the 4 cups water to a boil until sugar is dissolved.
- Add gelatin; stir until dissolved.
- Add pineapple juice, the 18 cups water and almond extract. Pour into a container
- Set out about 10 hours before serving. If punch begins to thaw to much,
put back into the refrigerator.