A herbal iced tea with a crimson color. For a frosted look, freeze the glasses ahead of time, and dip the rims into sugar before pouring the tea.
| 6 cups water | ||
| 12 wild black currant herbal tea bags | ||
| 2 3" long cinnamon sticks, broken in half | ||
| l tbsp.(packed) minced peeled fresh ginger | ||
| 6 tbsps. frozen raspberry-cranberry juice concentrate | ||
| 1/4 cup sugar | ||
| ice cubes | ||
| 8 cinnamon sticks | ||
| 8 crystallized ginger rounds | ||
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. Cover and chill. Fill 8 wine glasses with ice. Pour tea mixture over. Garnish with cinnamon sticks and ginger rounds. Can be made 1 day ahead. Serves 8.