Make syrup by boiling quart of water and sugar twenty
minutes. Separate mint in pieces, add to the boiling water,
cover, and let stand in warm place five minutes, strain, and
add to syrup; add fruit juices, and cool. Pour into punch-bowl,
add claret, and chill with a large piece of ice; dilute
with water. Garnish with fresh mint leaves and whole
strawberries.