Ingredients
1/3 cup minced fresh gingerroot2 cinnamon sticks (3 inches), crushed8 cups pomegranate juice2 cups water12 Raspberry Zinger tea bags1/3 cup honeyOptional: Pomegranate seeds and orange wedges
Preparation
Place ginger and cinnamon sticks on a double thickness of cheesecloth. Bring up corners of cloth; tie with a string to form a bag. Set aside.
Place juice and water in a large saucepan. Bring to a boil. Remove from the heat. Add tea bags and spice bag; cover and steep for 8 minutes. Discard tea bags and spice bag; stir in honey. Serve warm. If desired, serve with pomegranate seeds, orange wedges and additional cinnamon sticks.
