Purple Punch - Lavender Punch

• Juice and rind of 1 lemon
• Juice and rind of 1 orange
• 2 cups (475 ml) sugar
• 1 tsp (5 ml). tataric acid
• 1 cup (225 ml) boiling water
• 2 qt. cold water
• 1/2 cup (125 ml) grape juice
• 1 qt. ginger ale

1. Combine juice, rinds, sugar, tartaric acid and boiling water.
2. Allow to stand for 24 hours.
3. Strain, if desired.
4. Add cold water and grape juice; pour into punch bowl.
5. Add ginger ale just before serving.

lemon, orange, sugar, tataric acid, boiling water, cold water, grape juice, ginger ale

Taken from online-cookbook.com/goto/cook/rpage/0003DB (may not work)