1 can (12 ounces) frozen pink lemonade concentrate
1 pint (12 ounces) ripe strawberries, reserve 8 with tops for garnish, rinse and hull the rest (2 cups)
6 1/4 cups cold water
1 quart ginger ale
Garnish: whole strawberries
Process lemonade concentrate, hulled strawberries and 1 cup of the water in blender or food processor until berries are liquified.2. Pour lemonade mixture into punch bowl. Stir in remaining 5 1/4 cups cold water. Gradually stir in ginger ale. Serve over ice. Garnish with berries. Planning Tip: Can be prepared through Step 1 up to 8 hours ahead and refrigerated.