Wedding Punch

By Kathy Johnson

Ingredients

• 2 lg cans frozen orange juice
• 2 lg cans frozen lemonade
• 2 lg cans pineapple juice
• 6 cups sugar
• 2 tsp citric acid
• 2 gallons water + to make 3 gallons
• 3 2 liter ginger ale

Details

Servings 3

Preparation

Step 1

Cook water, sugar, pineapple juice, and acid until melted. Add frozen juices to cool punch down. Put evenly into 3 one gallon jugs; add water to fill. Freeze.

Mix 1 gallon punch per 2 liter ginger ale.

Set punch out morning of the event.