- 3 lemons, halved
- 6 cups water
- 2 cups sugar
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons almond extract
- 4 tea bags
- 4 cups boiling water
- 2 (46 fluid ounce) cans unsweetened pineapple juice
- fresh mint
- Squeeze juice from lemons; set juice aside. Place lemon halves in a large saucepan; add water and sugar. Bring to a boil; boil for 5 minutes. Remove from the heat and discard lemons. Stir in extracts and reserved lemon juice.
- Steep tea in boiling water for 5 minutes; discard tea bags. Stir tea and pineapple juice into lemon mixture. Chill. Serve over ice. Garnish with mint if desired.