Pineapple-Rum Tea Punch

2 cups boiling water

2 tbs loose tea or 6 tea bags

2 tbs honey

2 cups pineapple juice

1/4 cup lemon juice

2-1/2 tsp mint flavoring

2 cups rum

1 qt ginger ale

Clove-studded lemon slices

Pour boiling water over the tea. Brew 4 minutes. Stir and strain into container holding honey. Stir to dissolve honey. Add fruit juices, mint flavoring and rum. When ready to serve, pour over ice cubes or block of ice in punch bowl. Add ginger ale. Garnish with clove-studded lemon slices.

Makes 20 to 24 punch cup servings.

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Cajun Country -- New Iberia, Louisiana