2/3 c. Tang
1/2 c. sugar
3 c. water
2 c. cranberry or pineapple juice
1/4 tsp. almond extract
1 qt. ginger ale

Mix Tang, sugar, water, cranberry juice and almond extract; freeze until mushy. Add ginger ale just before serving. Tang mixture may be frozen ahead of time, then thawed to a mush.

Yields 30 punch cups.