2 cans (46 oz. each) pineapple juice
3 c. sugar
1 bottle (48 oz.) cranberry juice
2 c. lemon juice
3 c. cold water
1 tbsp. almond extract
4 c. ginger ale

Heat two cups of the pineapple juice and the sugar over medium flame, stirring constantly, to dissolve sugar. Mix with remaining pineapple juice, cranberry juice, and lemon juice; refrigerate. When ready to serve, mix chilled juices, water, almond extract, and ginger ale in punch bowl. Makes 35 six ounce servings.