Wedding Punch - cooking recipe

Ingredients

2 c. sugar
2 c. water
2 cans pineapple juice (42 oz.)
3 cans frozen lemonade
3/4 c. water
1 (3 1/2 oz.) bottle almond extract
2 bottles ginger ale
1/2 (3 1/2 oz.) bottle vanilla extract

Preparation

Boil sugar and water until sugar dissolves.
Add pineapple juice, lemonade, water and extracts.
Mix early in the day and let stand until 1 hour before serving.
Add large pieces of ice to chill.
Just before serving, add ginger ale.
Serves approximately 35 to 40.