SYRUP:

1 qt. water
3 lbs. sugar

TEA INFUSION:

2 qts. boiling water
5 tea bags
3 (46 oz.) cans pineapple juice
6 (6 oz.) cans frozen lemon juice
10 (6 oz.) cans frozen orange juice
1 qt. concentrated Hawaiian punch
6 qts. ginger ale or 7 UP
25 lbs. crushed ice

For syrup, boil together 1 quart water and 3 pounds sugar for 5 minutes. Let cool. For tea infusion, steep tea bags in boiling water. Let cool. Combine syrup, tea infusion and remaining ingredients. Just before serving, add the crushed ice.