- 4 cups water
- 4 Bigelow “Constant Comment”® Tea Bags
- 2 quarts ginger ale
- 2 (6 ounce) cans frozen lemonade concentrate
- 2 (6 ounce) cans frozen orange juice concentrate
- 1 (8 ounce) can crushed pineapple with juice
- 1 (10 ounce) jar cherries (optional)
- 2 pints orange sherbet
- Mint leaves
- In a saucepan, bring water to boil, add tea bags, cover and steep for 5 minutes. Remove tea bags. Allow tea to cool; then chill.
- Just before serving time, combine tea, ginger ale, juice concentrates, pineapple and cherries in a large punch bowl. Float scoops of sherbet on top. Garnish with mint leaves (optional).