Sparkling Champ Punch - cooking recipe

Ingredients

2 c. sugar
2 c. hot tea
1 liter ginger ale
1 bottle white grape juice (32 oz.)
1/4 c. frozen orange juice concentrate
2 liters seltzer water or to taste
strawberries or raspberries (optional)

Preparation

In a bowl, dissolve sugar in hot tea.
Set aside.
In punch bowl, combine ginger ale, white grape juice, orange juice concentrate and seltzer. Slowly stir in reserved sugar syrup, adding just enough for desired sweetness.
Chill punch with a block or ring of ice.
Serve in champagne flutes.
If desired, add a strawberry or raspberry to each drink as garnish.
Makes about 24 (6 ounce) or 36 (4 ounce) servings.