4 cups water
4 Constant Comment tea bags
2 6 oz. cans frozen lemonade
2 6 oz. cans frozen orange juice
2 quarts ginger ale
1 jar cherries, optional
1 12 ounce can crushed pineapple, with juice
2 pints orance ice sherbet


1. In saucepan bring water to boil, add tea, cover, steep for 5 minutes. Remove teabags. Cool tea; then chill. Just before serving time, combine remaining ingredients with tea into a punch bowl. For a more festive punch, substitute champagne for ginger ale.

2. Makes about 5 quarts.