Sunday Brunch Punch	Print this Recipe

10 tea bags (flavor of your choice)
2 c. Burleson's Pure Honey
3 c. fresh orange juice, chilled
3 c. unsweetened pineapple juice, chilled
1 c. fresh lemon juice, chilled
2 quarts ginger ale

In a tempered glass pitcher, steep the tea in 6 c. of boiling water for 5 minutes. Remove the tea bags and stir in the honey. Chill for 3 hours or more. Place chilled tea in a large punch bowl and stir in the juices. Just before guests arrive, add the ginger ale and stir. Add ice cubes as needed.