Black Currant Tea With Cinnamon And Ginger - cooking recipe

Ingredients

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 frozen juice concentrate
1/4 cup sugar
ice cube
8 cinnamon sticks
8 pieces crystallized ginger, rounds

Preparation

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.).
Fill 8 wineglasses with ice. Pour tea mixture over.
Garnish with cinnamon sticks and ginger rounds.