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Fruit Punch
 
 

3 tablespoons loose tea 2 cups cold water 6 cups fruit juice 4 cups ginger ale Sugar to taste Ice cubes  Mix tea with cold water and steep in the refrigerator overnight or at room temperature for six or seven  hours. Strain. Chill. Just before serving, add other ingredients to this tea infusion. Pour punch over ice cubes in punch bowl. Garnish with bits of mint or cherry. Fruit juice combinations: 2 cups orange juice, 3 cups pineapple juice, 1 cup lime juice; or 4 cups grape juice, 2 cups grapefruit juice.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.