Pineapple Tea Punch
Comments:	Serve into a punch bowl, over a large ice cube.
Servings:	24 cups [6 L]
Ingredients	Preparation
4 cups [1 L] boiling water 1 cup [250 mL] tea leaves 4 cups [800 g] sugar 4 cups [1 L] cold water 12 cups [3 L] or 2 [46-ounce / 1.4-L each] cans pineapple juice 2 cups [500 mL] lemon juice	Pour boiling water over tea leaves. Leave to soak for 5 minutes, strain, then stir in sugar, until completely dissolved. Cool. Mix in cold water, pineapple juice and lemon juice. Refrigerate until really, really cold before serving, ice cold.