Summer Cooler - cooking recipe

Ingredients

2 (46 oz.) cans pineapple juice
3 c. sugar
1 (48 oz.) bottle cranberry juice
2 c. lemon juice
3 c. cold water
1 Tbsp. almond extract
4 c. ginger ale

Preparation

Heat 2 cups of the pineapple juice and the sugar over medium flame, stirring constantly, to dissolve sugar.
Mix with remaining pineapple juice, cranberry juice and lemon juice.
Refrigerate. When ready to serve, mix chilled juices, water, almond extract and ginger ale in punch bowl.
Makes 35 (6-ounce) servings.