Ingredients

• 6 cups water
• 12 wild black currant herbal tea bags
• 2 3-inch-long cinnamon sticks, broken in half
• 1 tablespoon (packed) minced peeled fresh ginger
• 6 tablespoons frozen raspberry-cranberry juice concentrate
• 1/4 cup sugar
• Ice cubes
• 8 cinnamon sticks
• 8 crystallized ginger rounds

Instructions

1. Bring 6 cups water to boil in large saucepan. Add tea bags, broken cinnamon sticks, and fresh ginger. Remove from heat. Cover; steep 10 minutes. Mix in juice concentrate and sugar. Chill until cold. Strain tea mixture into pitcher. (Can be made 1 day ahead. Cover and chill.)
2. Fill 8 wineglasses with ice. Pour tea mixture over. Garnish with cinnamon sticks and ginger rounds.