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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 85 |
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Janice Wilson of Manfield, Pennsylvania stirs up this sunny mixture for a crowd. It's great for parties and weddings. I use tea bags rather than instant tea when brewing the tea for a stronger flavor, she notes. Ingredients:
6 quarts water |
10 cups brewed tea |
5 cups sugar |
4 cans (12 ounces each) frozen orange juice concentrate, thawed |
4 cans (12 ounces each) frozen lemonade concentrate, thawed |
1 can (12 ounces) frozen pineapple juice concentrate, thawed |
4 liters ginger ale, chilled |
Directions:
1. In a large container, combine the first six ingredients; stir until sugar is dissolved. Cover and refrigerate until chilled. Just before serving, transfer to a punch bowl. Stir in ginger ale. Yield: 85 servings (4 gallons).
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