1 quart water 1 cup orange juice
2 cups sugar Juice 8 lemons
1 pint claret wine 11/2 cups boiling water
1 cup strawberry juice 12 sprigs fresh mint
Make syrup by boiling quart of water and sugar twenty minutes. Separate mint in pieces, add to the boiling water, cover, and let stand in warm place five minutes, strain, and add to syrup; add fruit juices, and cool. Pour into punch-bowl, add claret, and chill with a large piece of ice; dilute with water. Garnish with fresh mint leaves and whole strawberries.