1 cup water
2 cups sugar
2 cups
strawberry syrup
5 lemons, juiced and seeded
5 oranges, juiced and
seeded
1 8 ounce can pineapple juice
1 cup marashino cherries and
juice
1 quart carbonated water
12 violets and tea roses
2 ice cube
trays
(Serves 24)
Fill the ice cube trays with one flower each, cover with water and freeze. Boil the sugar with the 1 cup of water for about 10 minutes, to make a syrup. Add all remaining ingredients. Add additional water to male two gallons of punch. Set punch bowl over a bed of ice. Add flower ice cubes right before serving.