Cranberry Tea Punch
Ingredients:
1 quart boiling water
6 tea bags
8½ cups cold water
2 cans (6 ounces each) frozen lemonade
2 cans (6 ounces each) frozen limeade
2 cans (6 ounces each) frozen cranberry juice, or decrease water by 2 to 4 cups and use bottles of cranberry juice
2 bottles (23 ounces each) ginger ale, chilled
Recipe directions:
Pour boiling water over the tea bags and steep for 10 to 12 minutes. Add tea to the cold water and juices. Just before serving, add the ginger ale. For a festive touch, freeze additional lemonade in a ring mold with cherries, mint or whatever seems pretty. Float the frozen ring in the punch. Yields 1 gallon.