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Cranberry Tea Punch
From The Star of Texas
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
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.
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