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Ingredients:
2 cups sugar
1 small package peach gelatin
3 cups boiling water
2 (46-ounce) cans pineapple juice
2 tablespoons almond extract
1 (2-liter) bottle ginger ale
Instructions:
Dissolve sugar and gelatin in boiling water. Let stand until cool and transfer to freezer container. Stir in pineapple juice and almond extract. Freeze until firm.
Let mixture stand at room temperature until slushy. Combine with ginger ale in punch bowl; mix gently.
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