| CREAM SODA PUNCH | |
5 c. sugar
2 c. water 1 tbsp. Fruit Fresh 1/2 c. water 1/2 c. lemon juice 1 oz. almond extract 1 oz. vanilla extract Ginger ale Crushed ice
Mix sugar and 2 cups water in large saucepan. Cook on medium until sugar dissolves completely, stirring occasionally. Allow syrup to cool. Dissolve Fruit Fresh in 1/2 cup water. Add to sugar syrup along with the lemon juice and the extracts. Cool. Store in a covered jar in the refrigerator. When ready to serve, add 1 cup concentrate syrup to 2 quarts ginger ale. Add crushed ice. Yields: 90 (4 ounce) servings.
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Friday, December 13, 2013
CREAM SODA PUNCH
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