Print Recipe

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


  1. Bring sugar and the 4 cups water to a boil until sugar is dissolved.
  2. Add gelatin; stir until dissolved.
  3. Add pineapple juice, the 18 cups water and almond extract. Pour into a container and freeze.
  4. Set out about 10 hours before serving. If punch begins to thaw to much, put back into the refrigerator.

Recipe Goldmine

Like Us on Facebook



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.