Champagne Punch

• 5 pounds Sugar
• 4 cups Water
• 2 ounces, fluid Real Vanilla
• 2 ounces, fluid Almond Extract
• 1 teaspoon Instant Tea With Lemon...dissolved In A Bit Of Water
• 1 teaspoon Citric Acid
• 2 gallons, 10 cups, 4 tablespoons, 3/4 teaspoons, 1-1/2 pinches Ginger Ale

1. In a large pot, cook sugar and water on medium heat until clear and sugar is dissolved completely. Remove from heat and cool slightly, then add vanilla, almond extract, tea and citric acid. This is your base. This recipe makes about 10 cups of base. Keep base refrigerated.
2. To each cup of base, add 1 quart of ginger ale.
3. NOTE: Citric acid can be found online or at Whole Food Market. 1 quart of ginger ale = .9464 liters which = 33.8 ounces. 10 liters of ginger ale to 10 cups of base = 52 8-ounce cups of punch. Punch servings are 4 to 6 ounce. So this recipe serves approximately 100 servings.

sugar, water, vanilla, fluid almond, tea, gallons

Taken from tastykitchen.com/recipes/drinks/champagne-punch-2/ (may not work)