5 c. water
1 1/2 c. sugar
1/2 c. fresh lemon juice
1 (6 oz.) can limeade concentrate
2 (12 oz.) bottles ginger ale
Mint sprigs for garnish

Combine water and sugar in a medium saucepan and place over medium heat. Cook, stirring, until sugar is dissolved. Put aside to cool. Stir the lemon juice and limeade concentrate into the sugar syrup, mixing thoroughly. Pour into a large pitcher or a punch bowl.

Just before serving, add some ice and stir in the ginger ale. Add mint sprigs as garnish. 16 punch cup servings.