Cranberry Ginseng Tea

Cranberry Ginseng Tea

Cool: 2 hours             Servings: 5


  • 2 cups of water
  • 2 green tea bags
  • 2 table spoons of ginseng powder
  • 1 mint tea bag
  • 2 cups of cranberry juice cocktail, chilled
  • 1 cup of carbonated water, chilled
  • Edible flowers, such as nasturtiums or pansies


  1. In a small saucepan bring 2 cups of water to boiling. Remove from heat. Add green, ginseng, and mint tea bags. Cover; let steep 10 minutes. Remove tea bags.
  2. Cool at room temperature, covered, for 2 hours. Transfer to a pitcher; add cranberry juice and carbonated water. Sprinkle with edible flowers. Serve over ice cubes. Store remaining tea, covered, in refrigerator up to 2 days. Makes 5 or 6 servings.