June Punch - cooking recipe

Ingredients

4 c. sugar
4 c. water
2 c. strong black tea
6 (6 oz.) cans frozen lemonade concentrate (undiluted)
2 (6 oz.) cans frozen orange juice concentrate
5 c. pineapple juice
2 c. cut up fresh strawberries and juice or 16 oz. frozen strawberries, thawed
1 gal. water
2 qt. dry ginger ale

Preparation

Make syrup by boiling sugar and 4 cups water 10 minutes.
Add tea and fruit juices.
Chill 2 to 3 hours.
Add remaining ingredients.
Pour over a block of ice in a punch bowl or over ice cubes.
Makes 60 to 70 servings.