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

Mix Tang, sugar, water, juice and extract. Place in ice cube trays or large plastic container. Freeze until mushy. Add ginger ale just before serving. May be frozen and scooped into glasses and ginger ale poured over. Yields 20 punch cups.