Spring Time Punch

	2 cups sugar
	2  1/2 cups water
	1 cup fresh lemon juice ( 3 or 4 lemons)
	1 cup fresh orange juice (2 or 3 oranges)
	1 can (6 oz.) frozen pineapple juice concentrate, thawed
	2 quarts ginger ale, chilled In a saucepan, bring sugar and water to a boil. Boil for 10 minutes. Remove from heat. Stir in the lemon, orange and pineapple juices. Refrigerate. Just before serving, combine with ginger ale in a large punch bowl. Makes 16 - 20 servings.

From The Kitchen Of:  Shelley Totter  ~ Church of Christ, Frisco, TX