Mock Champagne Punch

1 46-ounce can pineapple juice
1/2 cup granulated sugar
1 46-ounce can apple juice or cider
4 quarts ginger ale, chilled
1 12-ounce can frozen undiluted lemonade,
Mint and lemon slices to garnish

Combine juices, frozen lemonade concentrate and sugar. Stir well until sugar dissolves. Divide punch evenly into two plastic, 2 quart containers and store in freezer overnight or longer. When ready to serve, remove from freezer about 3 hours before serving so mixture becomes mushy. Break up and place in a large punch bowl (2 1/2 to 3 gallon size) and add ginger ale. Do not add ice; the mushy juices keep the punch cold. Garnish as desired. Makes 40 six-ounce servings.