Pink Champagne - cooking recipe

Ingredients

1/2 c. sugar
1 c. water
6 oz. frozen orange juice concentrate, thawed
6 oz. frozen grapefruit concentrate, thawed
33.8 oz. ginger ale, chilled
1/3 c. grenadine

Preparation

In small saucepan, combine sugar and water.
Bring to boil, stirring, until sugar is dissolved.
Cool.
In 3-quart nonmetal container, combine concentrates and sugar-water mixture; refrigerate.
Just before serving, add ginger ale and grenadine; stir gently.
Serve in champagne glasses if desired for an elegant nonalcoholic party beverage.
Makes 16 (1/2 cup) servings.