- 2 cans (46 ounces each) tropical punch-flavored soft drink
- 1 cup pineapple juice
- 3/4 cup thawed lemonade concentrate
- 1 can (12 ounces) ginger ale, chilled
- In a punch bowl or large container, combine the first three ingredients. Cover and refrigerate. Stir in ginger ale just before serving. Yield: about 3 quarts.
Originally published as Brunch Punch in Quick Cooking January/February 1999, p40
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