4 cans frozen lemonade concentrate
1/2 gallon cranberry juice
1 46 oz. red fruit punch (like Hawaiian Punch)
1 quart chilled dry ginger ale
1 46 oz. can pineapple juice

Prepare a block of ice the night before in a 1/2 gallon paper fruit juice carton with the top cut off. For extra color, chunks of fruit (such as watermelon or pineapple chunks) or edible flowers like nasturtium blossoms, pansies or violets can be stirred into the water when it begins to become slushy enough to hold the fruit or blossoms in suspension.

The next day, in a large punch bowl, pour the mixture over the ice, adding the ginger ale at the last minute.

For an adult punch, a quart of chilled gin or vodka may be added.