2/3 c. lemon juice (fresh)
1/2 c. orange juice (fresh)
5 tbsp. sugar syrup
1 tbsp. Orgeat syrup
1/5 good burgundy wine
1 (7 oz.) bottle sparkling water
2 1/2 c. cracked ice

To make sugar syrup add equal parts of sugar and water. Bring to a rolling boil. Boil until all sugar is dissolved. Cool thoroughly. May be stored in refrigerator.

Mix together lemon juice, orange juice, sugar syrup, Orgeat syrup and wine. Let sit together at room temperature for at least 4 hours. Just before serving, fill glasses with cracked ice; add sparkling water and pour over ice. This punch is a very good accompaniment for Mexican food dishes.