50+ Friends Club Cookbook
Beverages
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Cranberry Ginseng Tea
From the Kitchen of:
Sandy
2 cups water
2 green tea bags
2 ginseng tea bags
1 mint tea bag
2 cups cranberry juice cocktail, chilled
1 cup carbonated water, chilled
edible flowers, such as nasturtiums or pansies
In small pan bring 2 cups of water to boiling.
Remove from heat. Add green, ginseng, and mint tea bags.
Cover; let steep 10 minutes. Remove tea bags.
Cool at room temperature, covered for 2 hours.
Transfer to a pitcher, add cranberry juice and carbonated water.
Sprinkle with edible flowers.
Serve over ice cubes.
Store remaining tea, covered, in refrigerator up to 2 days.
Makes 5 to 6 servings.