Quantity Fruit Punch

Karen From Colorado's Note:

a fruity punch for a large crowd. Stud lemon, lime and orange slices with whole cloves and float top or freeze icecube trays 1/2 full and place a fruit piece in the tray before filling all the way and freezing solid for a pretty presentation.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Serves: 90

Yield: 5.5 gallons

• 8 cups water
• 1 (16 ounce) can frozen orange juice concentrate
• 1 (12 ounce) can frozen lemonade concentrate
• 1 (46 ounce) can unsweetened pineapple juice
• 2 ½ cups sugar
• ¼ cup lime juice
• ice cube
• 4 (28 ounce) bottles ginger ale or 4 (28 ounce) bottleschampagne or 4 (28 ounce) bottles dry white wine , chilled
• 2 (28 ounce) bottles carbonated water , chilled
• orange , thinly sliced (optional)

Directions:

1. Champagne Fruit Punch: Substitute four 750-milliliter bottles of champagne or dry white wine for the ginger ale.
2. Combine water and the frozen concentrates; stir to dissolve.
3. Stir in the pineapple juice, sugar, and lime juice; stir to dissolve sugar.
4. Chill.
5. To serve, pour half the juice mix over ice in a punch bowl.
6. Slowly pour in 2 bottles of the ginger ale and 1 bottle of the carbonated water.
7. Stir gently to mix.
8. Garnish with oranges if desired.
9. Repeat with remaining ingredients when needed.