This recipe goes a long way to satisfy the thirst of your guests. You can easily scale down the recipe when entertaining a smaller group.—Mina Dyck, Boissevain, Manitoba
- 1 cup sugar
- 1 cup water
- 3 cups each grapefruit, orange and DOLE Canned Pineapple Juice
- 1/2 cup lemon juice
- 1/2 cup lime juice
- 2 liters ginger ale, chilled
- In a saucepan, bring sugar and water to a boil; cook and stir for 2 minutes. Remove from the heat; cool. Pour into large bowl; add juices. Cover and refrigerate. Stir in ginger ale just before serving. Yield: about 5 quarts.
Originally published as Pictionary Punch in Taste of Home February/March 1999, p19
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