Cranberry Tea Punch
|Decaffeinated tea bags||3|
|Canned frozen cranberry cocktail concentrate||550 Milliliter, thawed (2 cans, each 275 mL)|
|Canned ginger ale||12 Ounce (1 can, 375 mL)|
|Ice cubes||1⁄2 Cup (8 tbs)|
In teapot, pour 3 cups (750 mL) boiling water over tea bags and cinnamon stick; let steep for 5 minutes.
Remove tea bags and cinnamon; let cool.
Pour into punch bowl along with Cranberry Cocktail concentrate and 2-1/2 cups (625 mL) water; refrigerate until chilled.
Just before serving, stir in ginger ale; float lime slices and ice cubes on top.