Black Currant Iced Tea with Cinnamon and Ginger Recipe

Black Currant Iced Tea with Cinnamon and Ginger Recipe

  • 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
  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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