| 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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