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Mexican Slush

7 cups water
1 (12-oz.) can frozen orange juice
concentrate, thawed and undiluted
2 cups light rum
2 tbsp. plus 1 tsp.
lemon-flavored instant tea powder
1 (12-oz.) can frozen
lemonade concentrate, thawed and undiluted
3 (1-ltr.) bottles ginger ale
Maraschino cherries



Combine first 5 ingredients in a large bowl; stir well.
Cover and freeze overnight or until frozen. Let stand
at room temperature 15 minutes. Fill half of each
serving glass with slush mixture; fill with ginger ale.
Garnish with cherries. Serve immediately.