1 (6 oz) can frozen orange juice concentrate, thawed,
plus 1 can water
4 T. bottled lemon juice
4 cups water
5 cinnamon sticks
1 T. whole cloves
1. Bring the 7 cups water to boil in a large pot. Add the sugar and stir and cook until the sugar dissolves. Add the tea bags.Remove from heat and steep for 10 minutes; remove tea bags.
2.Add the orange juice concentrate and 1 can of water; add lemon juice and stir to combine.
3.In a separate pot, combine the 4 cups of water, the cinnamon sticks and the cloves. Bring to a boil. Reduce heat and simmer , covered, for 30 minutes; strain, and add to the tea mixture.
Heat water to boiling and then add sugar, stir to dissolve. Add orange juice and lemon juice to sugar mixture. Break 2 bananas into chunks, add to a blender with ½ of pineapple juice, process until smooth and pureed. Add to sugar/juice mixture, repeat with remaining bananas and pineapple juice. Stir to combine. Divide equally between the 2 plastic containers, cover with lids and freeze until firm, preferably at least two days before serving. When ready to serve, take containers of base out of freezer about 2 hours before planning to serve. One base per punch bowl. As the base thaws enough to place in punch bowl break into large chunks. Just before serving, pour 1 (2 liter) bottle of ginger ale into each punch bowl with base. Each base makes about 25 servings. This recipe makes 50 servings.
