Recipe courtesy of Andrea Immer

Cranberry-Ginger Iced Tea

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1 (2-inch) piece fresh gingerroot

1/2 cup water

1/2 cup sugar

10 Tazo Passion teabags

5 cups water

4 orange wheels

3 ounces cranberry juice


  1. 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.

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