40 ounces pineapple juice
6 ounces concentrated lemon juice
18 ounces water
20 unhulled strawberries
1 pint pineapple sherbet
1 pint ginger ale
12 mint leaves

Pour pineapple juice into a large. container, add the lemon juice and water; mix. Fill a 1 quart ring mold with some of the juice, freeze to a mush, insert strawberries and return to freezer. To serve, place chilled juice in punch bowl, loosen frozen ring and float on juice. In center of ring, spoon the sherbet, pour the ginger ale around it and sprinkle on mint leaves.