2 (10 oz.) pkg. frozen strawberries in syrup, thawed
3 c. apricot nectar
3 c. cold water
1 c. lemon juice concentrate
1 (6 oz.) can frozen orange juice, thawed
1 c. sugar
3 (12 oz.) cans gingerale, chilled

In a blender, puree strawberries. In punch bowl, combine strawberries and remaining ingredients except gingerale. Stir until sugar dissolves. Before serving, add gingerale and ice ring.

Ice Ring: Freeze 2 1/2 cups water in 1 quart ring mold. Arrange assorted fruits on top of ice. Slowly pour 1/2 cup water over fruit and freeze again.

Makes 3 1/2 quarts.