Citrus – Tea Punch

• 1  1/2 cups water
• 1  1/2 cups orange juice
• 1/2 cup lemon juice
• 3 cups gingerale, chilled
• Lemon rind stripes, optional
• 1 tea bag
• 1  1/2 cups pineapple juice
• 1 cup sugar
• orange and lemon slices, optional

 bring water to a boil in a large sauce pan; add tea bag.  Remove from heat, cover and let stand 5 minutes.  Remove tea bag.  Add fruit juices and sugar, stirring until sugar dissolves, chill.  Stir in gingerale just before serving.  Add orange and lemon slices and lemon rind strips, if desired.  Yield:  2 quarts

This recipe was served for holidays, as published in the Oct. 1, 1986 “Holiday Feasting” column, featuring Evelyn Horne’s holiday recipes