2 cups water
1 cup fresh lemon juice (about 6 lemons)
20 whole cloves
2 cups unsweetened pineapple juice
2 cup orange juice
1 28-oz bottle ginger ale
In a pan combine the sugar and water. Squeeze the lemons. Set aside and put the peels of the 2 of the lemons into the sugar water mixture along with the whole cloves. Bring the liquid to a boil, stirring until sugar is dissolved. Simmer five minutes. Then set aside to cool to lukewarm. Remove the lemon peels and whole cloves. Add the lemon and the pineapple and orange juice.s. Chill thoroughly. Just before serving add chilled ginger ale. Makes about 3 quarts. Note: You can use 4/5 quart champagne instead of the ginger ale.
This is pretty good. It does have a spicy kick to it. It's not my favorite, but I would probably make it again.
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