Yield: 3 quarts
|2 cups||Tea, strongly brewed|
|4 cups||Orange juice|
|2 cups||Pineapple juice|
|28 ounces||Ginger ale, chilled|
|1 \N||Orange, sliced|
Combine sugar and water in pan over low heat until dissolved. Cool.
Combine with tea and fruit juices. Chill thoroughly. Just before serving, stir in ginger ale. Garnish with orange slices.
Recipe from Denise Rounds. Converted to Meal-Master format by Arthur Cloninger.