6 ounces granulated sugar
1 1/2 cups water
6 ounces cinnamon candies (red-hots)
1 gallon pineapple juice
2 quarts ginger ale
8 ounces ice
Servings: 50
1. Cook sugar, water, and cinnamon candies over low heat, stirring until candies are dissolved.
2. Combine pineapple juice and cinnamon candy syrup.
3. Add ginger ale and ice just before serving.
Yield: 1 3/4 gallons
Notes: VARIATION:
Red-Hot Tea. Use following ingredients in place of those in recipe: 12 oz cinnamon candies dissolved in 5 1.2 qt hot water. Add 16 oz concentrated orange juice and lemon juice to taste. Serve hot.
1 1/2 cups water
6 ounces cinnamon candies (red-hots)
1 gallon pineapple juice
2 quarts ginger ale
8 ounces ice
Servings: 50
1. Cook sugar, water, and cinnamon candies over low heat, stirring until candies are dissolved.
2. Combine pineapple juice and cinnamon candy syrup.
3. Add ginger ale and ice just before serving.
Yield: 1 3/4 gallons
Notes: VARIATION:
Red-Hot Tea. Use following ingredients in place of those in recipe: 12 oz cinnamon candies dissolved in 5 1.2 qt hot water. Add 16 oz concentrated orange juice and lemon juice to taste. Serve hot.
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