Spiced Black Currant Iced Tea is 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 Lipton Bavarian Wild Berry Tea Bags
2 4-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
8 4-inch cinnamon sticks
8 Crystallized Ginger Chips
Put tea bags in a heat proof pitcher.
In a saucepan bring water just to a boil and pour over tea bags. Steep tea 5 minutes and remove tea bags.
Cool tea and chill, covered, until cold, about 1 hour.
Stir in nectar and syrup. Serve tea over ice in tall glasses.
To make the syrup:
In a saucepan bring sugar and water to a boil, stirring, and boil until sugar dissolves. Let syrup cool and chill, covered. In the interest of time, you can prepare the syrup two weeks ahead of time. Simply chill it, covered, until ready to use.
Recipe makes 16 servings.
Serving size: 1/2 cup
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