|
ALMOND PUNCH
1 small (3 oz) box lemon jello dissolved in 2 cups boiling water
2 1/2 cups sugar
5 cups cool water
1 large can pineapple juice
8 oz lemon juice
1 oz almond extract
2 liters ginger ale
Mix Jello and sugar and stir to dissolve.
Add cool water, pineapple juice, lemon juice, and almond extract.
Freeze in gallon ziploc bags.
Thaw 2-4 hours before serving.
Add 2 liters of ginger ale to serve.
|
