2 (46 oz.) pineapple juice
1 (6 oz.) can lemonade concentrated (frozen)
1 (6 oz.) can orange juice concentrated (frozen)
Juice of 1 lime
1/2 c. fresh mint leaves
4 (1 pt. 12 oz.) bottles pale dry ginger ale
1 (1 pt. 12 oz.) bottle Canada Dry carbonated water
1 c. granulated sugar

Combine mint leaves and sugar; stir well. Cover and let marinate overnight. Stir occasionally. Next morning, strain well pressing slightly on mint leaves. Pour sufficient water gradually over mint leaves to make 2 cups of liquid.

Store in glass jar until ready to serve. Combine mint liquid with juices; stir well. Add ginger ale and carbonated water; stir and pour over block of ice in punch bowl.