3 c. sugar
4 tea bags
1 (6 oz.) can frozen orange juice
1 (6 oz.) can frozen lemonade
1 (6 oz.) can frozen pineapple juice
1 1/2 qts. champagne

Combine sugar with 3 cups water in pan. Stir over heat until sugar dissolves and bring to a boil. Cook without stirring about 7 minutes until syrup forms and then cool. Pour 3 cups boiling water over tea bags. Steep and cool.

Combine fruit juices, sugar, tea and 9 juice cans of water. When ready to serve, add champagne and ice cubes frozen the night before with cherries and strawberries, limes, lemons, or whatever fruit you desire. Yield: 50 punch cup servings.