10 lbs. sugar
4 gals. water
8 tbsp. tea (or 8 tea bags)
2 1/2 qts. pineapple juice
2 qts. lemon juice
2 qts. orange juice
8 qts. ginger ale

Heat sugar and 4 quarts water to boiling, simmer 5 minutes; cool. Heat 4 more quarts water to boiling and add tea; steep 4 minutes. Strain and add to cooled syrup. Add juices and strain through cheesecloth. Add 2 gallons water and mix well. Chill. Before serving, add ginger ale. Add red food coloring for color if you want. A delicious punch for weddings. Serves 200.