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Bridal Sweet Punch

6 cups water
10 tea bags
3 cups granulated sugar
3 cups orange juice
3 cups unsweetened pineapple juice
1 cup fresh, strained lemon juice
2 quarts ginger ale
Mint leaves for garnishThis punch can be made in advance in large quantities.Bring the water to a boil, add the tea bags and steep for 5 minutes. Remove the tea bags; add the sugar. Mix and chill for at least 3 hours.Place the chilled tea in a punch bowl, add the juices, and stir.Just before serving, add the ginger ale and stir. Add some ice cubes and garnish with mint leaves.Serves 48

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