Peel gingerroot and cut into thin slices. Boil water, sugar and gingerroot until the sugar dissolves. Let cool. Brew the 10 teabags in 5 cups water and let it cool. For each serving, place 2 orange wheels, 1-ounce ginger syrup, 4 ounces brewed tea and 3 ounces cranberry juice in an ice-filled mixing glass. Shake and strain into ice-filled wine glass or tumbler. Garnish with additional orange wheels.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Andrea Immer, Starwood Hotels and Resorts
Check Out Our
Get a sneak-peek of the new Food Network recipe page and give us your feedback.See it Now!