4 c. water
1 cinnamon sticks (can be used several times)
6 to 7 cloves (whole)
Lemon juice
Sugar (to taste)
2 c. cranberry juice
2 c. pineapple pink grapefruit juice
Bring water with spices to boil. Remove from heat and add tea bags and allow to steep. Remove bags and stick. Add lemon juice and sugar. Add fruit juices.* Pour into container, removing cloves. To serve, heat to just below boiling and just the amount to be served.
* Pineapple pink grapefruit juice should not be shaken (best if can is settled for a while and heavy sediment is bottom poured out).
Mrs. Don (Gail) Kuhn
Our Swiss Pantry II
First Mennonite Church
1987
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