6 ounces frozen orange juice
12 ounces frozen limeade
6 ounces frozen lemonade
30 ounces pineapple juice
1 pint cranberry juice cocktail
2 to 4 cups cold water
2 quarts ginger ale, chilled
1 quart plain soda water, chilled
mint or fruit garnish

Empty frozen juices, pineapple and cranberry juice and water into a large container or bowl. Thaw; stir well. Pour mixture into fruit punch bowl. Add ice cubes. Just before serving gently pour in ginger ale and soda water. Top with fruit ice ring (directions below) and sprigs of mint or other fruit garnish. Recipe makes 30 servings of Pineapple Fruit Punch.

Fruit Ice Ring: Use any combination of lemon, lime or orange slices. Arrange in a pattern in the bottom of an 8 inch ring mold. Add water to cover fruit. Place in a freezer and freeze. To unmold, loosen during my tipping bottom of mold into warm water. Float on top of punch; garnish with the mint leaves and, if available, fresh strawberry slices.