Day before, pour 1 can punch in 1 1/2 quart rind mold; freeze.
Mix remaining punch, pineapple juice, lemonade concentrate and club soda in punch bowl.
Just before serving, un-mold frozen punch and carefully place in punch bowl.
Place lemon slices around outside edge of frozen punch mold.
Fill center of mold with mint or orchids.
Approximately 2 quarts; 16 servings (4 ounces each).
(Assemble punch, pineapple juice and lemonade concentrate ahead. Add club soda and ice ring just before serving.)
**Use tropical punch or wild fruit punch for variation.
Recipe is believed to be accurate
but is not guaranteed. Recipe is intended for personal use only.
You can print a copy for yourself and/or your friends,
but you cannot publish it or post it to any Internet or other public site
without our permission.
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