Combine lemon rinds, 6 cups water and sugar in saucepan. Boil for 5 minutes; discard lemon rinds. Add flavorings and lemon juice. Bring 4 cups water to a boil in saucepan; remove from heat. Add teabags. Steep for several minutes; discard teabags. Add to the sugar syrup. Stir in pineapple juice. Pour into two 1-gallon containers. Chill until serving time. Serve in glasses over ice; add mint. Variation: Add ginger ale to taste to serve as a punch. Yield: 24 servings.
Rinds of 3 lemons