Black Currant Tea With Cinnamon and Ginger
photo by Baby Kato
- Ready In:
- 2hrs 20mins
- Ingredients:
- 9
- Yields:
-
1 pitcher
- Serves:
- 8
ingredients
- 6 cups water
- 12 wild black currant herbal tea bags
- 2 (3 inch) long cinnamon sticks, broken in half
- 1 tablespoon packed minced peeled fresh ginger
- 6 tablespoons frozen raspberry-cranberry frozen juice concentrate
- 1⁄4 cup sugar
- ice cube
- 8 cinnamon sticks
- 8 pieces crystallized ginger, rounds
directions
- 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.).
- Fill 8 wineglasses with ice. Pour tea mixture over.
- Garnish with cinnamon sticks and ginger rounds.
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RECIPE SUBMITTED BY
plannermom
Pflugerville, TX
<p>I'm a pretty busy gal. I've got a wonderful husband and two little girls. We share our home with wonderful dogs, two Weimaraners, a Boxer and a French Bulldog. I work full-time outside of the home and then come home to tons of hobbies, one of them being cooking. <br />I love baking and really want to get better at it. I'm also hoping to get more organized during dinner time so I'm not at a loss when it gets to be dinner time. <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /></p>