3 c. sugar
6 c. boiling water
1/4 c. tea leaves (9 regular tea bags)
1 c. fresh lemon juice
3 c. pineapple juice
1 1/2 qt. ginger ale
3 c. orange juice

FROZEN RING: 1 large can pineapple juice and maraschino cherries.

Combine sugar and 3 cups boiling water. Stir until sugar dissolves. Cool. Pour other 3 cups water over tea and steep for 5 minutes. Strain and cool. Combine sugar mixture, tea, fruit juices and chill. Freeze pineapple juice and cherries in ring mold. Pour chilled juices, tea and sugar mixture in punch bowl. Add chilled ginger ale and add frozen ring.