Minty Pineapple Punch

3 medium lemons, halved
6 cups water
2 cups sugar
1-1/2 teaspoons vanilla extract
1-1/2 teaspoons almond extract
4 individual tea bags
4 cups boiling water
2 cans (46 ounces each) unsweetened pineapple juice
Fresh mint, optional

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. Makes 5 quarts