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Southern Fresh Fruit Punch



Yield 18 Servings
6 lg lemons,up to 8
4 lg oranges,up to 6
2 qt water
1 1/2 c sugar
8 regular-size tea bags
1 c fresh pineapple,Diced


PEEL lemons and oranges; carefully remove and discard pith, reserving rind. SQUEEZE juice from lemons to measure 11/2 cups;
squeeze juice from oranges to measure 2 cups. Set juices aside.
BRING 2 quarts water and sugar to a boil in a large saucepan, stirring often; boil 1 minute. Pour over tea bags and rind; cover and steep 20 minutes. DISCARD tea bags and rind, squeezing tea bags gently. STIR in juices and pineapple. Cover and chill at least 2 hours.
Serve over ice. Yield about 3 quarts.













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