4 c. water
4 tea bags
2 cans (6 doz.) frozen lemonade
2 cans (6 oz.) frozen orange juice
2 qt. ginger ale or 2 bottles (750 ml each) champagne
1 jar cherries, optional
1 can (12 oz.) crushed pineapple with juice
2 pt. orange sherbet

In saucepan, bring water to boil adding tea bags. Cover and steep for 5 minutes. Remove tea bags and chill. Just before serving time combine remaining ingredients. Pour tea into a punch. Makes 6 quarts.