Almond Syrup
golden and sparkly in a crystal punch bowl
(this was my wedding punch May 17, 1975)
recipe provided then by Mary Mathieson
5 C sugar
2 C water
1/2 teaspoon fruit fresh
1 oz bottle of vanilla extract
1 oz bottle of almond extract
mix all ingredients in a quart saucepan
boil till all is dissolved
*this will keep a LONG time in the refrigerator to use as needed*
recipe will serve 70 people
1 C syrup to 1 quart of ginger ale
