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.

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