Luncheon Tea Punch

Submitted By: Ruth Cochran

Ingredients

• 4 family-size tea bags
• 2 cups boiling water
• 2 cups sugar
• 3 large lemons
• 4 cups cold water
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 (28-ounce) bottles ginger ale

Instructions

Steep tea bags in 2 cups boiling water. Pour into a gallon container. Add sugar, stirring until dissolved. Add lemon juice, 4 cups water, vanilla extract, almond extract, and ginger ale. Serve in ice tea glasses. Makes 14 servings.