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 PUNCH CUPS SOURCE: _Drinks Without Liquor_ by Jane Brandt
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