1 qt. water
3 c. sugar
cinnamon sticks
whole cloves
whole allspice
8 tea bags
2 large cans pineapple-orange juice
1 large can grapefruit juice
1 large bottle apple juice
1/2 c. lemon juice
1/2 pt. apricot brandy


Syrup: Combine 1 quart water, sugar, cinnamon sticks, whole cloves and allspice. Boil rapidly for at least 10 minutes.

Meanwhile, steep tea bags in 6 cups water until very strong. Remove spices from syrup except for a couple cinnamon sticks. Pour juices in with syrup in very large pan. Use only 1/2 can of grapefruit juice. Add tea and 1/2 teaspoon salt. Then add apricot brandy, if desired. Makes about 2 gallons.