Wedding Punch

Mom came over and brought a recipe book that had a stuffed bell pepper recipe in it and she found what she thinks was the Wedding Punch recipe she used at my wedding:

1 - 12 oz can frozen orange juice diluted with 2 cans of water
1 - 12 oz can frozen lemonade
2 c. pineapple juice
½ c. sugar
½ c. water
1 quart of gingerale

Mix orange juice, lemonade and pineapple juice and set aside. Boil sugar and water for 8 min. Chill until ready to use. At serving pour gingerale into juice mixture. Freezes well without gingerale.
**Yields 1 gallon or 30 cups.
--Phyllis Cox in Colonial Cooking (a collection of favorite recipes from Colonial Park United Methodist Church)