Sue Freeman posted 04-20-98
Pineapple Sparkle Punch
2 (46 oz) cans pineapple juice
3 cups orange juice
1 1/2 c lemon juice
1/3 c lime juice
2 1/3 c sugar
4 liters ginger ale, chilled
2 liters of carbonated water, chilled
Orange and lime slices, optional
Combine juices and sugar and chill several hours. Just before serving, place juice mxture and ice in a large punch bowl. Carefully pour ginger ale and carbonated water and add fruit slices for garnish.
Now two different ways for this punch, one you can freeze the first part and then thaw in punch bowl a couple hours and then add gingerale and cabonated water. Freeze in smaller portions and then it thaws quickly and you can thaw only enough for one pitcher etc.
Or, take a bundt pan and fill it partially with the gingerale and then float the fruit slices. Freeze. When ready to serve punch, float the ring in the punch. As it dissolves it won't be watery, but add flavor to the punch.
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