Cranberry-Ginger Iced Tea
ATLANTIC VS. PACIFIC SEAFOOD COOKOFF
Recipe courtesy of
Andrea Immer
Ingredients
Directions
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
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