Summer Punch
Ingredients:
1 cup granulated sugar
1 cup fresh lemon juice
1 cup Bee balm leaves
1/2 cup raspberries
2 cups cranberry juice
1/2 cup mint leaves (any variety)
1 47 ounce can chilled pineapple juice
3 liters of ginger ale
In a sauce pan dissolve the sugar in the lemon juice, over low heat. Add
the bee balm and raspberries. Bring to a simmer, stir to break up the
raspberries. When the sugar is dissolved, strain leaves and berries out
of the liquid. Add cranberry juice and mint, stirring well. Chill up to
24 hours. When ready to serve, pour into a punch bowl and add pineapple
juice, ice and ginger ale.