1/2 gal. water
12 tea bags
3 sprigs fresh mint
1 2/3 c. sugar
12 oz. pineapple juice
6 oz. lemon juice
Garnish: Mint sprigs and pineapple spears

Bring water to a boil and steep tea bags and mint. Remove mint after 3 minutes. Continue to steep tea until it is very dark. Remove tea bags. While tea is still warm, add sugar and juices, stirring to dissolve sugar. Pour into a gallon container, adding enough water to fill to the gallon level. Chill. Serve iced with mint sprigs and pineapple spears.