Quantity Fruit Punch - cooking recipe

Ingredients

8 cups water
1 (16 ounce) can frozen orange juice concentrate
1 (12 ounce) can frozen lemonade concentrate
1 (46 ounce) can unsweetened pineapple juice
2 1/2 cups sugar
1/4 cup lime juice
ice cube
4 (28 ounce) bottles champagne or (28 ounce) bottles dry white wine, chilled
2 (28 ounce) bottles carbonated water, chilled
orange, thinly sliced (optional)

Preparation

Champagne Fruit Punch: Substitute four 750-milliliter bottles of champagne or dry white wine for the ginger ale.
Combine water and the frozen concentrates; stir to dissolve.
Stir in the pineapple juice, sugar, and lime juice; stir to dissolve sugar.
Chill.
To serve, pour half the juice mix over ice in a punch bowl.
Slowly pour in 2 bottles of the ginger ale and 1 bottle of the carbonated water.
Stir gently to mix.
Garnish with oranges if desired.
Repeat with remaining ingredients when needed.