| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Beverages | 48 | Servings | ||
INGREDIENTS
| 6 | c | -Water |
| 10 | Tea bags | |
| 3 | c | Sugar |
| 3 | c | Orange juice |
| 3 | c | Pineapple juice; unsweetened |
| 1 | c | Lemon juice, fresh; strained |
| 2 | qt | Ginger ale |
| Mint leaves |
INSTRUCTIONS
GARNISH This punch can be made in advance in large quantities. Bring the water to a boil, add the tea bags and steep for 5 minutes. Remove the tea bags, add the sugar, mix and chill for at least 3 hours. Place the chilled tea in a punch bowl, add the juices, and stir. Just before serving, add the ginger ale and stir. Add some ice cubes and garnish with mint leaves. SERVES: 48 PUNCH CUPS SOURCE: _Drinks Without Liquor_ by Jane Brandt From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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