Pineapple-Almond Punch - cooking recipe

Ingredients

6 tea bags
2 c. boiling water
1 1/2 c. sugar
2 c. cold water
6 Tbsp. lemon juice
1 tsp. almond extract
1 tsp. vanilla
1 large can pineapple juice
2 qt. ginger ale

Preparation

Freeze the large can of pineapple juice in ice cube trays. When ready for punch, put tea bags in boiling water; let stand for 10 minutes.
About 1/2 hour before serving, put pineapple cubes in bowl.
Add remaining ingredients, except for ginger ale.
Stir punch, then add ginger ale.