In Dumas, Arkansas, Arlyn Kramer relies on this lovely mauve-colored punch for quenching the thirst of her brunch guests. "It's bubbly, fruity and simple to stir up for a crowd," she assures.
- 2 cups water
- 1 cup sugar
- 2 cups grape juice, chilled
- 1 cup orange juice, chilled
- 2 liters ginger ale, chilled
- In a saucepan, combine water and sugar. Bring to a boil; boil for 3 minutes. Cool. Stir in juices. Stir in ginger ale just before serving. Yield: about 5-1/2 quarts.
Originally published as Sparkling Grape Punch in Quick Cooking July/August 1998, p12
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