Mock Champagne Punch - cooking recipe

Ingredients

46 oz. can pineapple juice
46 oz. can apple juice (for a golden mock champagne) or cranapple juice (for pink mock champagne)
1/2 c. sugar
12 oz. can frozen lemonade
2 (2 liter) bottles ginger ale, chilled

Preparation

Combine all ingredients except ginger ale.
Stir well until all sugar is dissolved.
Divide into equal portions.
Store in 2 freezer-safe containers and freeze.
Remove frozen punch 3 to 4 hours before using so the mixture is mushy.
Empty the concentrate into large punch bowl and pour one 2 liter bottle of ginger ale over punch.
Do not add ice.
(The frozen slush will do the job.) Repeat with the other container and ginger ale.