Sparkling Orange Punch For Brunch - cooking recipe

Ingredients

4 cups boiling water
4 tea bags, regular size
1/2 cup sugar
1 (6 ounce) can orange juice concentrate, thawed
750 milliliter bottle champagne or 750 sparkling wine, chilled

Preparation

Pour 4 cups boiling water over tea bags; cover and steep 5 minutes. Remove and discard tea bags.
Stir in sugar and juice concentrate, stirring until sugar dissolves. Cover and chill 2 hours.
Stir together chilled tea mixture and Champagne. Serve immediately.