Wedding Fruit Punch - cooking recipe

Ingredients

4 cups sugar
2 quarts water
16 ounces frozen orange juice concentrate
2 (16 ounce) cans frozen lemonade concentrate
2 (64 ounce) cans pineapple juice
72 ounces ginger ale

Preparation

Boil the sugar in the water until it is completely dissolved.
Add the concentrates, stirring until mixed after each one.
Stir in the pineapple juice.
Chill for 2 hours, or overnight.
When ready to serve, add the ginger ale.