Ice Tea Punch - cooking recipe

Ingredients

4 small tea bags
1 1/2 c. sugar
1/2 c. lemon juice
4 c. cold water
2 bottles ginger ale
1 tsp. vanilla extract
1 tsp. almond extract
2 c. hot (boiling) water
2 cans pineapple juice

Preparation

Steep your tea bags in the 2 cups of hot water for 10 minutes, adding the sugar while hot.
Add extracts, lemon juice and cold water.
This is your punch base and may be refrigerated for a few days.
Add pineapple juice and ginger ale when it is time to serve.
Serves approximately 50 punch cups.