Sparkling pineapple punch

26 servings

• ½ cup sugar
• ½ cup water
• 2 three-inch sticks cinnamon
• ¼ cup lime juice
• 1 can (46 ounces) pineapple juice, chilled
• 1 bottle (1 liter) sparkling water, chilled
• 1 bottle (750 milliliters) Champagne or sparkling white wine, chilled

1. Heat sugar, water and cinnamon to boiling ; reduce heat, cover, simmer 15 minutes and refrigerate at least 2 hours or until chilled.
2. Remove cinnamon from syrup ; just before serving, mix syrup and remaining ingrédients in large punch bowl.

Note : 1 bottle (1 liter) Ginger ale can be substituted for the Champagne.

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