MOM'S RECIPE for ORANGE ALMOND PUNCH

                                                MOM’S ORANGE ALMOND PUNCH 
                                              In Loving Memory of my Mom, Dorothy .  

 I promised this recipe and here it is.  
You will love this punch. I guarantee! 
  

recipe makes enough for 2 punch bowls

3 CUPS SUGAR 
2 CUPS WATER 
COOK UNTIL SUGAR DISSOLVES AND 
THICKENS SLIGHTLY.

ADD : 
2 REGULAR BOXES LEMON JELLO 
STIR UNTIL MIXED WELL. LET COOL.

ADD :
(1)12 oz. CAN FROZEN ORANGE JUICE 
CONCENTRATE
(1)12 oz. CAN FROZEN LEMONADE 
CONCENTRATE
(1) LARGE 46oz. CAN PINEAPPLE JUICE
MIX WELL. CHILL OVERNIGHT.


ALSO CHILL :
(3)2-LITER BOTTLES OF GINGER ALE 
PURE ALMOND EXTRACT

WHEN READY TO SERVE , MIX ½ THE MIXTURE

AND 1 ½ BOTTLES GINGER ALE AND 1 ½ -2 
TABLESPOONS 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.