Cook berries in 4 cups water until they are soft. Crush berries and force through a cheesecloth to get juice. Boil sugar and 2 cups water for 5 minutes. Add partridgeberry juice. Next add orange juice and lemon juice. Let cool. Just before serving add ginger ale. Pour about 1/2 glass of partridgeberry mixture, 1/4 glass ginger ale and 2 or 3 tablespoons of vanilla ice cream for a delicious float. The extra partridgeberry mixture can be stored in empty wine bottles.
(Angela Edwards, Little Burnt Bay, Newfoundland)