Hot Nectar Tea - cooking recipe

Ingredients

8 c. boiling water
8 regular size tea bags
1 can (18 oz.) unsweetened pineapple juice
1 can (12 oz.) apricot nectar
1 can (6 oz.) frozen concentrate for orange juice
1 can (6 oz.) frozen lemon juice or lemonade
2 1/4 c. water

Preparation

Pour boiling water over tea bags in a kettle and cover.
Steep 5 minutes.
Remove tea bags.
Combine pineapple juice, apricot nectar, orange concentrate, lemon juice, sugar and water in a kettle; heat slowly, stirring several times, to simmering.
Stir in hot tea.
Very carefully pour into a large punch bowl.
Garnish with lime and lemon slices and maraschino cherries threaded onto a long skewer.
Ladle into punch cups.
Serve warm.