Black Currant Iced Tea with Cinnamon and Ginger |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A refreshing herbal iced tea with a nice crimson color. For a frosted look, freeze the glasses ahead of time, and dip the rims into sugar before pouring the tea. Ingredients:
6 cups water |
2 3-inch-long cinnamon sticks, broken in half |
1 tablespoon (packed) minced peeled fresh ginger |
6 tablespoons frozen raspberry-cranberry juice concentrate |
1/4 cup sugar |
ice cubes |
8 cinnamon sticks |
8 crystallized ginger rounds |
Directions:
1. Bring 6 cups water to boil in large saucepan. Add tea bags, broken cinnamon sticks, and fresh ginger. Remove from heat. Cover; steep 10 minutes. Mix in juice concentrate and sugar. Chill until cold. Strain tea mixture into pitcher. (Can be made 1 day ahead. Cover and chill.)
2. Fill 8 wineglasses with ice. Pour tea mixture over. Garnish with cinnamon sticks and ginger rounds.
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