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How to make it

  • Bring water to a boil in large Dutch oven.
  • Add tea bags, remove from heat. Let stand for 10 minutes.
  • Remove tea bags and add next 9 ingredients, stir until jelly has dissolved.
  • Stir in grape and pineapple juices, cool.
  • Serve over crushed ice.
  • Yield: 2 3/4 quarts

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