This delicious punch is one of our family's favorite beverages. We make it on special occasions and holidays.
San Francisco Marriott’s Pink Punch
1 quart cranberry juice (I use Langers)
1 quart pineapple juice (I use Dole)
1-1/4 Cups sugar
2 quarts ginger ale, chilled (I use Canada Dry)
Refrigerate juices and ginger ale. When ready to serve, combine juices and sugar in large container. Stir until sugar dissolves. Add ginger ale, stir and serve.
Note: You can also mix the juices and sugar, mixing until the sugar dissolves and then place in the refrigerator. Then when you are ready to serve add the ginger ale to the juice mix.
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