Black Currant Tea With Cinnamon and Ginger

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

Steps:

1. Bring 6 cups water to boil in large saucepan.
2. Add tea bags, broken cinnamon sticks, and fresh ginger.
3. Remove from heat. Cover; steep 10 minutes.
4. Mix in juice concentrate and sugar. Chill until cold.
5. Strain tea mixture into pitcher. (Can be made 1 day ahead. Cover and chill.).
6. Fill 8 wineglasses with ice. Pour tea mixture over.
7. Garnish with cinnamon sticks and ginger rounds.