Russian Tea ~ Bulk Recipe

Servings 12 quarts


  • 8 quarts water 32 cups
  • 4 cinnamon sticks regular size
  • 30 whole cloves
  • 2 cups lemon juice bottled
  • 1 12 oz. can frozen orange juice concentrate
  • 2 46 oz. cans pineapple juice
  • 7 cups sugar


  1. In a LARGE stockpot, combine the water, cinnamon and cloves. Bring to a boil and let boil 10 min.
  2. Add lemon juice, orange juice, pineapple juice, and sugar. Stir together.
  3. Continue to cook until hot and flavors combine. About 10 more minutes.
  4. The cinnamon and cloves will likely be floating off the top, making it easy to use a mini strainer to pull them out.
  5. Serve hot (or cold, if you prefer.)
  6. * If you want to freeze the extra, wait until the tea is cool before pouring it into gallon sized Ziploc freezer bags. I fill them about half-way full, then wrap a grocery sack around each one, in case there are any bag leaks. Then I lay them flat in the freezer. When we're ready for one, I either let it defrost on the counter, in the fridge, or stick it in the microwave on defrost. I store it cold in the fridge, until someone wants to heat up an individual mug.