Pink Crush Punch recipe

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 and freeze.

Set out about 10 hours before serving. If punch begins to thaw to much, put back into the refrigerator.