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Print this Recipe    Punch 61

PINEAPPLE TEA PUNCH

1 ripe pineapple
2 cups cold black tea
12 mint leaves
2 285ml bottles dry ginger ale

Peel pineapple, remove core, chop pineapple roughly. Place half
the chopped pineapple, 1 cup of the black tea and mint leaves into
a blender; blend at high speed 30 seconds or until pineapple is
finely crushed. Repeat with remaining pineapple and black tea.
Refrigerate until cold. Just before serving add the ginger ale.

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