- 2/3 cup sugar
- 2/3 cup water
- 1 cup grapefruit juice
- 1/2 cup orange juice
- 3-1/2 cups ginger ale, chilled
- 3 tablespoons maraschino cherry juice
- In a large saucepan, cook and stir the sugar and water over low heat until sugar is dissolved. Bring to a boil; boil for 5 minutes. Cool.
- Stir in grapefruit and orange juices. Cover and refrigerate until chilled. Just before serving, stir in the ginger ale and cherry juice. Yield: 6 cups.
Originally published as Ginger Ale Citrus Cooler in Taste of Home February/March 2004, p6
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