My Big Fat Greek Iced Tea - cooking recipe

Ingredients

TO MAKE 2 QUARTS
12 bigelow brand pomegranate pizzazz herbal tea bags
6 spearmint herbal tea bags
3 stash brand licorice spice herbal tea bags
8 stalks fresh spearmint
4 lemons, kneaded, halved and juiced (saving 4 halves)
8 cinnamon sticks
1/2 cup premium honey (2/3 cup for sweet tea)
1/4 cup grenadine (1/3 cup for sweet tea)

Preparation

POUR 2 quarts filtered water into a large stainless steel pot.
REMOVE the leaves from 8 stalks of fresh spearmint; ADD spearmint leaves to pot; ADD 8 cinnamon sticks; SET heat to high.
ADD 12 Pomegranate Pizzazz tea bags, 6 spearmint tea bags, 3 licorice spice tea bags.
BRING mixture to a gentle boil; REDUCE heat to low; SIMMER 3-5 minutes; REMOVE tea from heat.
WASH lemons well and cut in half; SQUEEZE juice from lemons, reserving 4 lemon halves; SET aside lemon juice or chill.
ADD the 4 reserved lemon halves and 1/2 cup premium honey to hot tea brew; ALLOW mixture to steep and cool down.
STRAIN tea when cooled through mesh strainer into a pitcher (save and set aside cinnamon sticks for garnish); ADD the fresh lemon juice and the grenadine to tea; STIR well (Tea may be diluted with cold filtered water if you desire a subtler tasting tea).
POUR tea into tall glasses filled with ice. Place 1 lemon slice on rim of each glass; add 1 stick cinnamon and 1 sprig fresh mint to tea to garnish.
AS A COCKTAIL: Add desired amount of ouzo liqueur to iced shaker or glass; FILL with tea; SHAKE or STIR; GARNISH.
SERVE and ENJOY!