• In a medium saucepan over medium-high heat, combine the
water and sugar, and bring to a boil. Turn heat off, and add the
tea bags. Cover, and steep for 10 minutes.
• Remove and discard tea bags. Pour tea into a 1-gallon container.
Add the orange juice and orange-juice concentrate. Cover, and
refrigerate for at least 8 hours, or overnight.
• Just before serving, stir in the ginger ale and orange sherbet.

*For testing purposes, we used Marketspice cinnamon-orange tea.