1 cup orange juice
½ cup lemon juice
½ cup cold water
1 quart chilled ginger ale
Pour boiling water over tea. Cover and allow to stand 3 minutes. Strain over sugar. Stir until sugar is dissolved. Cool. Add orange and lemon juices and cold water. Ice well. Add ginger ale just before serving punch. Base can be stored in refrigerator for later use. Yield: 10 to 12 servings.
CRANBERRY ORANGE PUNCH
¼ cup sugar
¾ cup water
One 6-oz. can frozen orange juice