Recipe for cooking pink crush punch
Other Beverage Recipes :: Punch
Pink Crush Punch4 c. sugar
4 c. water
2 sm. boxes strawberry gelatin
2 (46 ounce) cans pineapple juice
18 c. water
3/4 of a 1 ounce bottle almond extract or flavoring Bring sugar and the 4 c. water to a boil until sugar is dissolved. Add gelatin; stir until dissolved. Add pineapple juice, the 18 c. water and almond extract or flavoring. 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.
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