Mint Tea Punch - cooking recipe

Ingredients

6 cups water
5 regular size tea bags
6 sprigs fresh mint (plus more for garnish)
2 cups sugar
3/4 cup lemon juice
2-1/2 cups pineapple juice
1 liter chilled ginger ale

Preparation

Boil water, tea and mint for five minutes.
Remove mint; squeeze tea bags before removing from water.
Add sugar, lemon and pineapple juices.
Stir until sugar dissolves.
Chill.
Just before serving, add ginger ale.
Serve over ice with a mint sprig in each glass.
Makes 3-1/2 quarts.