Apricot Slush - cooking recipe

Ingredients

2 (46 oz.) cans apricot nectar
1 (46 oz.) can pineapple juice
2 (12 oz.) cans frozen orange juice concentrate, thawed and undiluted
1 (6 oz.) can frozen lemonade concentrate, thawed and undiluted
1 (67.6 oz.) bottle ginger ale, chilled

Preparation

Combine first 4 ingredients in a large plastic container. Freeze until firm.
Remove punch from freezer 1 1/2 hours before serving.
Place mixture in punch bowl and break into chunks.
Add ginger ale; stir until slushy.
Yield:
about 7 quarts.