7 tea bags
1 c. sugar
3 1/4 c. water
1 (6 oz.) can frozen lemonade concentrate, thawed
7 mint sprigs
1 qt. boiling water
2 1/4 c. pineapple juice
Mint sprigs (optional)

Combine tea, mint sprigs, and sugar and pour boiling water over this mixture. Cover and let stand 30 minutes. Remove tea bags and mint sprigs and discard. Transfer tea to a large pitcher and add water, pineapple juice, and lemonade concentrate; stir well. Serve over ice. Garnish with mint sprigs if desired. Yields 2 1/2 quarts.