Instructions: In a bowl, dissolve sugar in hot tea; set aside. In punch bowl, combine ginger ale, white grape juice, orange juice concentrate and seltzer.

Slowly stir in reserved sugar syrup, adding just enough for desired sweetness. Chill punch with a block or ring of ice. Serve in champagne flutes. If desired, add a strawberry or raspberry to each drink as a garnish.

Makes 24 6 oz. or 36 4 oz. servings

NOTES : Once again, you come to the rescue! As an expression of my thanks, heres a non-alcoholic punch recipe. I think this is supposed to be like champagne (hence, the "champ" in the title), so its apropos for New Years. I sent this one out for the e-mail holiday

For the strawberries and raspberries, which are not in season here in Philly, I substituted a container of Whole Fruit raspberry sorbet (I think - been awhile since I made this.)

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