ORANGE ALMOND PUNCH

In Loving Memory of my Mom, Dorothy Landreneau.

The recipe makes enough for 2 punch bowls full.

Ingredients:
3 Cups Sugar
2 Cups Water
Cook until sugar dissolves and thickens slightly.

Add to it  :
2 Regular size boxes Lemon Jello
Stir until mixed well.  Let cool .

Add to it :
(1)12 oz. can frozen Orange Juice Concentrate
(1)12 oz. can frozen Lemonaid Concentrate
(1) Large 46oz. can Pineapple Juice
Mix well. Chill overnight.

Also Chill :
(3)2-Liter bottles of Ginger Ale

Pure Almond Extract, not imitation .

When ready to serve , mix ½ of the mixture &
1 ½ bottles of chilled Ginger Ale, plus,
1 ½ -2  Tablespoons of Pure Almond Extract
per Punch Bowl.

I like to freeze some extra pineapple juice
in 2 Bundt Cake Pans to use as ice rings for each bowlful of punch.
You can place pineapple rings, lemon slices or orange slices in the pineapple juice after you position the bundt pan in the freezer.
I hope you enjoy this recipe.   It is so refreshing.