SYRUP:

3 1/2 lbs. sugar
1 qt. water

TEA INFUSION:

5 tea bags or 5 tbsp. loose tea
2 qts. boiling water
1 qt. lemon juice
1 qt. orange juice
1 qt. grape juice
1 qt. pineapple juice
2 1/4 gals. ice water
Red food coloring (optional)

For syrup, boil sugar and water together for 5 minutes. Allow to cool. For tea infusion, steep tea bags in boiling water. Allow to cool. Combine syrup, tea infusion, fruit juices and ice water. Add food coloring to deepen color, if desired. To cool punch and prevent dilution, make ice rings of punch mixture for use in punch bowl. Makes about 4 gallons.

Personal Note: I have used this recipe and the punch is very good with a rich, full fruity flavor. There is just no comparison between this punch and the thin, weak flavored commerical punches. Works out to about 128 (4 oz.) servings.