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How to make it

  • 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.

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