Pink Crush Punch 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.