Louisiana Punch - cooking recipe

Ingredients

1 can chunk pineapple in juice (20 oz.)
1 can pineapple juice (46 oz.)
3 c. orange juice
1/2 c. fresh lemon juice
1 qt. ginger ale
1 qt. strawberries
mint sprigs

Preparation

Pour pineapple and canned juice into square pan or ice cube trays.
Freeze.
Chill remaining ingredients.
In a large bowl, combine frozen pineapple chunks, fruit juices and ginger ale.
Cut strawberries in half; add to punch, along with mint sprigs.
Makes 4 quarts.