In a large saucepan add the water and bring to a boil over medium-high heat. Remove from the heat and add the tea bags, cinnamon, and cloves. Let steep, covered, for 20 minutes. Strain and return the tea to the pan, discarding the solids. Stir in the pomegranate juice and apple cider. Cook over medium-low heat for 10 minutes. Reduce the heat to low and keep warm until ready to serve. When ready to serve pour into cups or mugs and garnish with cinnamon sticks and lemon slices, if desired.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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