This was another heirloom recipe of my mom’s, originally labeled with the descriptive title “Fruit Punch.” It makes a refreshing mocktail, though you can absolutely throw in a splash of hard liquor or wine if you want to take the “mock” out of it.

The largest version serves 75 and can make an impressive punch bowl, especially if you freeze a ring of ice in a Bundt pan, or make an ice ring out of sherbet. I’ve sized this down in a couple ways for occasions when you aren’t trying to accommodate an army.

Smallest version (serves 4-6):
1 c. pineapple juice
2 tbsp. lemon juice
1/4 c. orange juice
1 1/2 tsp. lime juice
3 tbsp. sugar
12 oz. ginger ale

Combine juices and sugar. Chill. Just before serving, add the ginger ale and pour over ice.

Smaller Version (serves 25):
4 c. pineapple juice
1/2 c. lemon juice
1 c. orange juice
2 tbsp. lime juice
3/4 c. sugar
56 oz. ginger ale

Combine juices and sugar. Chill. Just before serving, add the ginger ale and pour over ice.

Large Version (original version, serves 75):
3 qts. pineapple juice
1 1/2 c. lemon juice
3 c. orange juice
1/3 c. lime juice
2 1/2 c. sugar
4 28-oz. ginger ale
2 28-oz. carbonated water
ice ring

Combine juices and sugar. Chill. Just before serving, add the ginger ale and carbonated water. Pour over an ice ring in a punch bowl.