Place 13-14 tea bags in 6 quart container (saucepan). Pour 2 quarts boiling water over tea bags. Cover with lid allowing small opening for escaping steam. Allow to steep for 15-20 minutes. Remove tea bags.

Add 1 1/3 - 1 1/2 cups granulated sugar and stir until dissolved. Add 3 quarts of cold water. Stir in one 12 ounce can frozen lemonade. Chill by adding two trays of ice cubes. Serves 20.