BERRY RUM PUNCH

A fresh raspberry syrup infuses this pretty drink with bright fruit
flavor.

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.