Wedding Punch - cooking recipe

Ingredients

2 (12 oz.) cans frozen orange juice
2 (6 oz.) cans regular pineapple juice
4 lb. sugar
2 oz. citric acid mixed with 1 pt. water
2 gal. water
ginger ale or Sprite

Preparation

Freeze first 5 ingredients in milk jugs.
Makes approximately 2 3/4 gallons.
Remove from freezer about 5 hours prior to serving.
Mix equal part of punch base with ginger ale or Sprite. This also mixes well with champagne.