Submitted by Neoma Foreman, Walker, Mo.
Ingredients:
1 small package each of strawberry and pineapple gelatin
1 can (46 ounces) unsweetened pineapple juice
6 ounces lemon juice
1 ounce almond extract
3 1/2 to 4 C sugar
3 C water
Directions:
Boil 2 C water and sugar until clear; turn off and add gelatin; stir until dissolved. Cool and skim off top before adding pineapple and lemon juice, and extract. For every cup of mixture, add 1 1/2 C water. Makes 2 gallons. Freeze. Thaw at least three to four hours before serving. Note: The punch is delicious, but a bit nerve wracking to get to the right consistency at the time it is needed.