Bridal Sweet Punch

6 cups water

10 tea bags

3 cups sugar

3 cups orange juice

3 cups unsweetened pineapple juice

1 cup fresh, strained lemon juice

2 quarts ginger ale

Mint leaves for 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