6 tea bags
14 cups water, divided
1½ cups sugar
1 (6-ounce) can frozen orange juice
1 (6-ounce) can frozen lemonade
1 tablespoon ground cinnamon
In a large saucepan combine the tea bags and 4 cups of the water. Bring to a boil. Remove from the heat and steep for 15 to 20 minutes. Remove the tea bags.
In a 1 gallon pitcher, combine the tea, sugar, frozen juices, cinnamon, and the remaining 10 cups water. Mix well.
The tea can be served warm, at room temperature, or over ice. Leftovers can be stored in the refrigerator for up to two weeks.
Makes 20 servings
Carol Goldman, HRM (Her Royal Mess) Dutchess of Faux
Brandon’s Bodacious Bades,
Florence, Mississippi