Ingredients:

• 2 cups water
• 15 tea bags (small)
• ¼ cup mint leaves or ¼ tsp. dried mint tea leaves
• 2 cups sugar
• 8 tbsp. lemon juice concentrate twist of lime
• 1 (12 oz.) can frozen orange juice concentrate
• Additional water

Preparation:

Bring 2 cups water to a boil. Remove from heat. Add tea bags and mint leaves. Cover and steep for 6 minutes. Discard tea bags. Combine tea mixture, lemon juice, lime, orange juice concentrate and enough water to make 1 gallon of liquid. Stir well. Let set in the refrigerator overnight to enhance the flavor.

Ingredients:

• 1 can pineapple juice
• 1 (48 oz.) jar cranberry juice
• 4 (12 oz. cans ginger ale
• ¼ cup sugar (opt.)

Preparation:

Mix sugar and fruit juice. Cill until ready to serve. Add ginger ale before serving.

• 1 t. whole cloves
• 1 t. allspice
• 1/2 c. packed brown sugar
•  1 orange (optional)
•  3 c.. 7 up (chilled)
•  1 stick cinnamon
•  2 qts. apple cider
• 1/4 t. salt
•  whole cloves (optional)

Preparation:

Tie cloves, cinnamon and allspice in small cloth bag. Mix cider, sugar and salt in large saucepan; add spice bag. Heatto boiling. Reduce heat; cover and simmer for 20 minutes. Remove spice bag. Cool to room temperature; refrigerate untilchilled. Stud orange with cloves. Pour cider mixture into punch bowl and serve.

• 3 qts. water
• 2 qts. skim milk
• 2 c. sugar
• 1 sm. can Hersheys Syrup
• 1/2 c. instant coffee
• 1 gal. vanilla ice cream
• 1/2 t. salt

 Preparation:

Bring 1 qt. water to boil. Quickly stir in coffee, sugar salt and syrup. Remove from heat and add the remaining water. Cool completly. At this point the " base" can be chilled up to 1 week or frozen 2-3 months. When ready to serve, thaw and add skim milk. Cut up chunks of ice cream and float in punch bowl.

This punch is always a big hit at parties and social functions.