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Fruit Punch

2 cans frozen orange juice
2 cups pineapple juice
6 cups cold water
maraschino cherries
1/2 can frozen lemon juice
1 cup strong tea
block of ice
mint

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.

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