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.
Recipe information
Yield
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 juice concentrate
1/4 cup sugar
Ice cubes
8 cinnamon sticks
8 crystallized ginger rounds
Preparation
Step 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.)
Step 2
Fill 8 wineglasses with ice. Pour tea mixture over. Garnish with cinnamon sticks and ginger rounds.
