SPARKLING PINEAPPLE FLOAT

FOR THE PINEAPPLE SYRUP:
1 1/2 cups drained crushed pineapple (save syrup)
2 cups water
1 cup sugar
1/2 cup lemon juice
FOR THE PINEAPPLE ICE:
1/2 cup cold water
2 or 3 drops mint extract
TO SERVE:
ice cubes
3 cups ginger ale
mint sprigs
maraschino cherries

TO MAKE THE PINEAPPLE SYRUP:
Combine the crushed pineapple, 2 cups water and sugar in a saucepan and set over low heat, stirring until sugar is dissolved.

Cover, increase heat and bring to boiling. Boil syrup gently 5 minutes. Remove from heat.

Blend in the reserved pineapple syrup and lemon juice. Chill 1/2 cup of the syrup mixture for pineapple ice. Chill remainder in refrigerator.

TO MAKE THE PINEAPPLE ICE:
Add the 1/2 cup chilled syrup mixture to the crushed pineapple and 1/2 cup cold water and mint extract. pour into the refrigerator tray. Freeze until firm, stirring two or three times.

TO SERVE:
Pour the chilled pineapple syrup into a pitcher containing ice cubes and gently add and mix 3 cups ginger ale.

Pour the beverage into tall glasses, filling each about 2/3 full. Put a spoonful of pineapple ice into each glass. Garnish with mint sprigs and Maraschino cherries.

Note from source: This refreshing pineapple float is doubly delicious because the beverage and the ice are really "made for each other." Serve with crisp, tender tea cookies or with your special dessert party menu.

Servings: 6
Source: Celebrating Christmas Magazine