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Cherry Tea Punch

Yield 10 Servings
1 c cherries
1/2 c sugar
2 c ,water
2 c tea
1 c orange juice
1 c pineapple juice
1 qt ginger ale

Pit the cherries and place in a blender; pure and set aside. Combine the sugar and water; boil for five minutes, then cool. Add the pured cherries, tea, orange juice and pineapple juice; chill. Just before serving, pour into a punch bowl and add the ginger ale. Float a fruited ice ring on top.
Fruited Ice Ring Arrange whole cherries and orange slices in the bottom of a ring mold. Pour in just enough water to cover the fruit. Freeze until firm. Add cold water to fill the mold. Freeze again until firm.

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