5 lbs. sugar
4 c. water
2 (2 oz.) bottles almond extract
2 (2 oz.) bottles vanilla extract
1 c. lemon juice
2 tbsp. Fruit Fresh, dissolved in 1 c. of water

In large saucepan or Dutch oven, combine the sugar and 4 cups water. Bring to boil, then simmer about 30 minutes. Add the extracts, lemon juice and Fruit Fresh mixture. Stir in well. This is the base syrup and will keep in refrigerator for 2 months. To keep longer, can be frozen in 1 cup containers and used anytime. To make punch add 1 (20 ounce) bottle of Ginger Ale to 1 cup of base. This makes 10 cups of punch. Make as much as is needed.