Fruits Iced Teas

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.

• 6 cups water
• 12 wild black currant herbal tea- bags
• Two 3-inch-long sticks of cinnamon broken in half
• 1 tablespoon (packed) minced peeled fresh ginger
• 6 tablespoons frozen raspberry-cranberry juice concentrate
• 1/4 cup sugar
• Ice Cubes
• 8 sticks of cinnamon
• 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. In the interest of time, you can make this a day ahead of time. Keep it covered and chilled until serving time.
Fill eight wineglasses with ice. Pour tea mixture over. Garnish with cinnamon sticks and ginger rounds.
Recipe makes 8 servings Spiced Black Currant Iced Tea.