Southern Style Sweet Fruit Tea Three Ways

Judy's Fruit Iced Tea

1. Place 18 to 24 tea bags in bowl or pitcher. Pour 1 1/2 quarts of boiling water over tea bags. Add the 2 cups of sugar, stirring to dissolve. Let tea bags steep in the sugar water for several hours or overnight. Discard tea bags.
2. Pour the tea into a large bowl or pan. Add the cans of pineapple juice, frozen orange juice, and lemonade; stir until the sugar has dissolved. Pour equal amounts into two one-gallon jugs. Add cold water to each jug to fill.

1. Refrigerate until thoroughly chilled.
2. Shake well before serving.

Makes 2 gallons.

Pineapple Iced Tea

1. Bring the 4 quarts of water to a boil in a large saucepan over high heat. Add the 16 tea bags to the water and then remove the pan from the heat. Let stand for 10 minutes.
2. Remove the tea bags (squeeze them to extract the extra flavor) and then add the 2 cups of sugar and 4 cups of pineapple juice. Stir until the sugar has dissolved. Refrigerate until thoroughly chilled.
3. Serve in tall glasses over ice with a half pineapple ring, lemon wedges, or fresh mint leaves for garnish, if desired.

Makes 5 1/2 quarts.

Fresh Orange Mint Tea

1. Bring the 1 quart of water to a boil in a large saucepan over high heat. Add the 3 tea bags, 3 tablespoons of fresh mint leaves, and 3 tablespoons of sugar and then remove from the heat. Let stand for 10 minutes.
2. Remove the tea bags, squeezing them to extract all of the flavor. Pour the tea into a large pitcher; add the  4 cups of orange juice and 2 tablespoons of fresh lemon juice and stir to blend.
3. Chill thoroughly before serving.
4. Serve in glasses over ice.
5. Garnish servings with fresh orange or lemon wedges and mint leaves, if desired.

Makes 2 quarts.