Fruit Punch - cooking recipe

Ingredients

2 (27 oz. each) cans apricot nectar
2 cans (27 oz. each) pineapple juice
2 cans (27 oz. each) pear nectar
27 oz. orange juice, fresh or frozen
2 c. ginger ale

Preparation

Combine nectars and juices.
Chill to serve. Pour over ice. Add ginger ale last.
Makes enough to serve 30 to 35.