Title: Christmas punch
 Categories: Beverages
      Yield: 30 Servings
 
     16 c  WATER
     16 c  SUGAR
      8 qt STRAWBERRIES, W/O SUGAR
      4 c  PEACH NECTAR
      2 c  FRESH ORANGE JUICE
      1 c  FRESH LEMON JUICE
      8 qt CLUB SODA
      3 qt CLUB SODA, FROZEN IN CUBES
 
  BOIL SUGAR AND WATER FOR 5 MINUTES OR UNTIL A SUGAR SYRUP FORMS. COOL
  AND SET ASIDE. (YOU MAY OR MAY NOT USE ALL OR ANY OF THIS SYRUP
  DEPENDING ON HOW SWEET YOU WANT YOUR PUNCH.) PUT 3 QUARTS OF CLUB
  SODA IN A ICE CUBE TRAYS AND FREEZE. POUR PEACH NECTAR, ORANGE JUICE
  AND LEMON JUICE INTO THE LARGEST MIXING BOWL YOU HAVE. AS YOU STIR
  BEGIN ADDING SYRUP UNTIL YOU GET A STRONG SWEET/SOUR FLAVOR. YOU MUST
  HAVE THIS BASE IN ORDER FOR THE MIX TO STAND UP TO BEING CUT WITH THE
  CLUB SODA. WHEN IT IS STRONG ENOUGH AND YET CARRIES A LIGHT LEMON
  FLAVOR STOP ADDING SYRUP. POUR INTO CONTAINERS AND REFRIGERATE. AT
  PARTY TIME POUR ONE QUART INTO THE PUNCH BOWL AND CUT WITH 1 1/2 TO 2
  BOTTLES OF CLUB SODA. ADD A GENEROUS AMOUNT OF FROZEN SODA CUBES.
  FLOAT ABOUT 2 QUARTS OF BERRIES IN THE PUNCH FOR DECORATION.