|Mint jelly||10 Ounce (1 Jar)|
|Water||1 Cup (16 tbs)|
|Canned unsweetened pineapple juice||24 Ounce (2 Cans, 12 Ounce Each, 3 Cups)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Ginger ale||28 Ounce, chilled (1 Bottle, 1 Pint 12 Ounce, 3 1/2 Cups)|
Combine mint jelly and 1 cup water in saucepan.
Place over low heat and stir till jelly is melted.
Add pineapple juice, remaining 1 cup water, and lemon juice.
Chill mixture thoroughly.
Place ice cubes in tall chilled glasses: fill half full with fruit mixture.
Tip each glass and pour ginger ale down side to fill.
Garnish with lemon slices and sprigs of fresh mint.