Fresh Fruit Punch - cooking recipe

Ingredients

2 1/2 lb. sugar
1 1/2 qt. water (hot)
1 gal. cold water
1/2 pt. grape juice
10 oranges
7 lemons
3 grapefruit

Preparation

Dissolve sugar in hot water and cool.
Extract juice from fruit.
Add cooled sugar syrup to juices and add cold water and ice, if available.
Serve cold.
Yield:
4 gallons or 50 (10-ounce) servings.