1 1/2 c. granulated sugar
3 c. water
3 c. grapefruit juice
2 c. orange juice
3/4 c. grenadine syrup
3 (1 pt., 12 oz.) bottles Ginger Ale, chilled
Ice cubes
40 lemon peel twists
40 maraschino cherries with stems

Combine sugar and water in saucepan. Bring to boil, stirring until sugar is dissolved, about 3 minutes. Cool. Combine cooled syrup, fruit juices, and grenadine syrup in punch bowl. Chill. Add Ginger Ale just before serving, pouring slowly down side of bowl. Add ice cubes. Serve in champagne glasses; garnish each glass with lemon twists and cherry. Yield: About 1 gallon.