Tangy fruit blend in a beautiful amber-colored punch. Refreshing, flavorful and without alcohol. Add an ice ring for a decorative flair.

4 cups pineapple juice
2 cups orange juice
2 cups ruby red grapefruit juice
1/4 cup lemon juice
2 large oranges, peeled and sectioned, membranes and seeds discarded, cut bite size
1 large pink grapefruit, peeled and sectioned, membranes and seeds discarded, cut bite size
4 cups lemon lime soft drink
Serves 25
Combine first 6 ingredients in small punch bowl.
Chill for at least 4 hours until cold.
Just before serving, add lemon lime soft drink.
Stir gently.
Makes about 14 1/2 cups.

Ice Ring:
Put crushed ice into bottom of 12 cup bundt pan.
Arrange various fruit pieces in and on top of ice.
Freeze for 1 hour.
Pour 2 cups punch or fruit juice over top of fruit.
(Do not use alcohol in ice ring because alcohol will not freeze.)
Freeze for 8 hours or overnight.
Run warm water over underside of bundt pan.
Carefully remove ice ring.
Gently place in punch.

Variation:
To keep ice ring from thawing too quickly, omit punch or fruit juice.
Use clear sugar-free soft drink, such as lemon lime or ginger ale, to pour over top of fruit.