#2421 - Lemon Apple Punch

(by Shirley McNevich)

3 quarts water
2 cups white sugar
2 - 5.5oz. cans frozen lemon juice concentrate (thawed)
1 quart apple juice
2 quarts cranberry cocktail juice
1 pint orange juice
1 pint strong tea

In a large pot over medium heat add water and white sugar--cook/stir until sugar dissolves. Remove from heat--add both cans of lemon juice concentrate, apple juice, cranberry cocktail juice, orange juice and tea--stir until mixed. Cool to room temperature, then refrigerate until cold. Serve in a punch bowl with ice.