2 cans frozen orange juice
2 cups pineapple juice
6 cups cold water
1/2 can frozen lemon juice
1 cup strong tea
block of ice
Combine juices, tea and water. Chill.
Freeze water in a round pan that is large enough to fit a punch bowl. When ready to serve, remove ice from pan.
Fill empty orange juice can with hot water and set in center of ice cake, holding long enough to make a 1/4 inch depression. Fill with cherries and decorate with mint. Float in bowl. Serves 25.