Christmas Punch #2 recipe

BOIL SUGAR AND WATER FOR 5 MINUTES OR UNTIL A SUGAR SYRUP FORMS. COOL AND SET ASIDE. (YOU MAY OR MAY NOT USE ALL OR ANY OF THIS SYRUP DEPENDING ON HOW SWEET YOU WANT YOUR PUNCH.) PUT 3 QUARTS OF CLUB SODA IN A ICE CUBE TRAYS AND FREEZE. POUR PEACH NECTAR, ORANGE JUICE AND LEMON JUICE INTO THE LARGEST MIXING BOWL YOU HAVE. AS YOU STIR BEGIN ADDING SYRUP UNTIL YOU GET A STRONG SWEET/SOUR FLAVOR. YOU MUST HAVE THIS BASE IN ORDER FOR THE MIX TO STAND UP TO BEING CUT WITH THE CLUB SODA. WHEN IT IS STRONG ENOUGH AND YET CARRIES A LIGHT LEMON FLAVOR STOP ADDING SYRUP. POUR INTO CONTAINERS AND REFRIGERATE. AT PARTY TIME POUR ONE QUART INTO THE PUNCH BOWL AND CUT WITH 1 1/2 TO 2 BOTTLES OF CLUB SODA. ADD A GENEROUS AMOUNT OF FROZEN SODA CUBES. FLOAT ABOUT 2 QUARTS OF BERRIES IN THE PUNCH FOR DECORATION.