Black Currant Iced Tea with Cinnamon and Ginger


  • 2 3-inch-long cinnamon sticks
  • 12 wild black currant herbal tea bags
  • 1 tablespoon fresh ginger
  • Ice cubes
  • 8 crystallized ginger rounds
  • 8 cinnamon sticks
  • 6 tablespoons frozen raspberry-cranberry juice concentrate
  • + 2 more ingredients
    • ¼ cup sugar
    • 6 cups water

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 wi...

View full recipe at Epicurious


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