SPICED TEA
7
cups water
1
. In large saucepan combine water, sugar,
1
cup sugar
ginger, cloves, cinnamon, and star anise. Bring
1
i-inch piece peeled
fresh ginger
to boiling, stirring to dissolve sugar. Boil for
1 minute. Remove from heat and strain. Return
3
whole cloves
mixture to saucepan.
1
3
-inch stick cinnamon
2
. Add teabags. Steep 10 minutes. Remove tea
1
star anise (optional)
bags. Stir in pomegranate juice and lemon
4
black tea bags
juice. Return to heat; heat through. Serve with
1
cup pomegranate juice
lemon slices and cinnamon sticks.
1
/4
cup lemon juice
Lemon slices
(optional)
Cinnamon sticks
(optional)
MAKES
8
(1-CUP) SERVINGS.
G rand P rize
The best recipe of the year will be awarded a suite
of appliances from Frigidaire worth up to $
10
,
0 0 0
. See
page
226
for details.
photos ANDY LYONS food styling JILL LUST
