Delma'S Wedding Punch - cooking recipe

Ingredients

3 qt. water
5 c. sugar
2 c. pineapple juice
6 tsp. lemon juice
6 tsp. almond flavor
6 tsp. vanilla flavor
12 (2 liter size) bottles of ginger ale

Preparation

Heat all together (except ginger ale) in a large sauce pan until sugar is dissolved. Remove from heat; cool. Divide into 4 equal batches; freeze. When ready to use, thaw slightly until slushy. The night before, put ginger ale in freezer. By the next morning, the ginger ale should be slightly frozen (slushy). Add 3 (2 liter size) bottles ginger ale to each batch of punch base. This recipe will make about 7 gallons of punch or 147 servings.