3 c. boiling water
1/2 c. sugar
8 tea bags (Lipton's Special Blend with mint)
1 (46 oz.) can peach nectar
3 c. ginger ale
2 c. (1 pt.) peach or vanilla ice cream

Brew hot tea for 5 minutes, add sugar and cool. Pre-chill all beverages. Combine tea and nectar in a punch bowl. When ready to serve, add ginger ale and ice cream. Can be served with ice. Yield: 20 (5 oz.) servings.