Cream Soda Punch - cooking recipe

Ingredients

5 c. sugar
2 c. water
1 Tbsp. ascorbic acid (Fruit Fresh)
1/2 c. water
crushed ice
1/2 c. lemon
1 oz. almond extract
1 oz. vanilla
10 qt. ginger ale

Preparation

Mix sugar and 2 cups water in large saucepan.
Cook on medium until sugar dissolves.
Allow syrup to cool.
Dissolve ascorbic acid in 1/2 cup water; add to sugar syrup along with lemon juice and extracts.
Cool.
Store in covered jar in refrigerator.
When ready to serve, mix 1 cup syrup mixture with 2 quarts ginger ale. Add crushed ice.
Yields 90 (4 oz.) servings.
You can freeze leftover syrup.