Ingredients
4 black tea bags
2 cups boiling water
3 navel oranges
3 medium lemons
2 cups orange juice (from carton)
1/4 cup lemon juice (fresh squeezed)
4 tablespoons honey
1 liter ginger ale, chilled
Preparation
Place tea bags in a teapot; add boiling water. Cover and steep for 3 minutes; discard tea bags.
Pour tea into a pitcher.
Peel and section two oranges and one lemon; add to tea.
Stir in the orange juice, lemon juice and honey.
Cover and refrigerate for 6 hours or overnight.
Cut remaining orange and lemon into slices; freeze.
Just before serving, strain and discard fruit from tea.
Stir in ginger ale.
Serve with frozen fruit slices.
