Victorian Blackberry Punch - cooking recipe

Ingredients

1 - 1/2 c. sugar
3 c. water
3 c. strong tea
juice of 6 lemons
juice of 4 oranges
2 c. grape juice
1 c. pineapple juice
1 c. blackberry juice (or cranberry)
1 c. raspberry juice
5 c. ice water

Preparation

Dissolve sugar in 3 cups water in saucepan.
Boil for 5 minutes.
Combine tea, syrup, fruit juices and ice water in a large container.
Pour over an ice mold into punch bowl Garnish with lemon and orange slices.
Yield:
20 cups.