Pirates' Punch

Here's Queen Allison Pirates' Punch from our last meeting.

It is taken from Marshes to Mansions Junior League of Lake Charles 2007 Cookbook.

Serves 30 to 35
****Make Ahead to Freeze*****

2 cups water
1 1/2 cups sugar
2 (12 oz) cans frozen lemonade concentrate, thawed
2 (46 oz) cans pinapple juice
1 cup water
1 (1 1/4 oz) bottle almon extract
2 (2 liter) bottles ginger ale

Combine 2 cups water and sugar in saucepan. Cook until the sugar dissolves, stirring frequently. Remove from heat and let cool.

Combine the sugar mixture, lemonade concentrate, pinapple juice, 1 cup water and almon extract in a bowl and mix well.

Pour into a sealable freezer-safe container or sealable plastic freezer bags and freeze until firm.

To serve: Let stand at room temperature for 1 to 2 hours. Remove to a large bowl. Add the ginger ale and sir until slushy.


AND it mixes well with spiced rum or amaretto!