4 quarts water
1 cup sugar
4 (2″) cinnamon sticks
2 (12-ounce) cans frozen pineapple-orange juice concentrate, undiluted
1 (12-ounce) can frozen lemonade concentrate, undiluted
1/3 cup unsweetened instant tea powder
Bring 1 quart water, sugar and cinnamon sticks to a boil in a large Dutch oven over medium-high heat, stirring until sugar dissolves. Stir in remaining 3 quarts water, frozen concentrates, and tea powder. Cook until thoroughly heated; serve immediately. Yield: 5 quarts.