Thanksgiving Punch

Stir 1/2 cup peeled, chopped fresh ginger, 1/2 cup sugar and 1 1/2 cups water in a saucepan over medium heat until sugar dissolves. Bring mixture to a boil, reduce heat and simmer for 20 minutes. Let cool and strain. Mix syrup with 4 cups pomegranate juice, 4 cups pineapple juice and 6 cups ginger ale. Serve over ice. Serves 8.

PER SERVING: 245 Cal., 0g Fat (0g Sat.), 0mg Chol., 1g Fiber, 1g Pro., 62g Carb., 26mg Sod.