Berry Rum Punch
['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.
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