Black Currant Iced Tea with Cinnamon and Ginger

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* Exported from MasterCook *

 

Black Currant Iced Tea With Cinnamon and Ginger

 

Recipe By :Bon Apptit, June 1999

Serving Size : 8 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 cups water

12 wild black currant herbal tea bags

2 3-inch-long cinnamon sticks -- broken in half

1 tablespoon fresh ginger -- peeled and minced, packed

6 tablespoons 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 a 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 with ice. Pour in tea mixture. Garnish with cinnamon

sticks and ginger rounds.

 

 

 

 

 

Source:

" The Daily Camera - June 4, 2003 "

S(MC Formatted):

" Lily [AmandasMom971] June 2003 "

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Per Serving (excluding unknown items): 60 Calories; trace Fat (5.2%

calories from fat); 1g Protein; 17g Carbohydrate; 7g Dietary Fiber; 0mg

Cholesterol; 9mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 0 Fat;

1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

 

 

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