Fruit Punch

Make a syrup of 1 quart water (or tea) and sugar.

Cool and if there is time before serving, allow the rind of 4 lemons to stand in the syrup for several hours.

Add lemon juice and fruit.

Add ice water or carbonated water or ginger ale just before serving.

Serve in a punch bowl with ice cubes or a small block of ice (or with a quart brick of hard frozen lemon or mint sherbet) or in tall glasses filled at least 1/3 full of crushed ice and with slices of orange.

Orange juice may be substituted for the pineapple (1 1/2 cups orange juice for 1 can pineapple).

Makes 25 servings.