Anonymous August 20 2005

2/3 cup water

2/3 cup sugar

3 cups fresh raspberries, divided

2 cups fresh orange juice

2 cups pineapple juice

1 cup dark rum

1 cup light rum

1 orange, peeled, diced

1 cup diced peeled fresh pineapple

1/2 teaspoon vanilla extract

Ice cubes

Bring 2/3 cup water and sugar to boil in medium saucepan, stirring until sugar dissolves. Remove from heat; cool syrup completely. Puree

2 cups raspberries in processor. Pour puree through fine strainer

set over saucepan with syrup. Press on solids to extract as much

liquid as possible; discard solids. Mix orange juice,

next 6 ingredients, 1 cup berries, and raspberry syrup in glass

bowl. Cover; chill at least 4 hours and up to 1 day. Strain into

pitcher. Serve punch over ice. Makes 8

servings.