4 tea bags (regular size)
2 c. boiling water
3 lg. lemons
2 c. sugar
4 c. cold water
1 tsp. vanilla
1 tsp. almond extract
2 qt. ginger ale

Pour boiling water over tea bags, cover and steep for 10 minutes. Set aside. Wash lemons and extract juice. Add the lemon rinds to cold water and sugar. Bring to a boil. Remove from heat and add juice and tea. Cool and add extracts. Mix well and add ginger ale. Serve over ice in punch bowl. Serves 25.