Holiday Tea Punch - cooking recipe

Ingredients

3 qt. cold water, divided
15 tea bags
3/4 c. sugar
2 qt. cranberry juice cocktail
4 (6 oz. each) cans frozen orange juice, thawed
1/4 c. lemon juice
1 bottle ginger ale (32 oz.)
ice block
lemon and orange slices

Preparation

Bring 1 quart of water to a full boil.
Remove from the heat and add tea bags all at once.
Let stand 5 minutes.
Strain into punch bowl.
Add sugar and stir until dissolved.
Cool to room temperature.
Add cranberry, orange and lemon juices and remaining 2 quarts of water.
Refrigerate.
When ready to serve, add ginger ale and ice block.
Garnish with lemon and orange slices.
Makes about 50 punch cup servings.