1 qt. boiling water
1/4 cup sugar
10 whole cloves
2 Cinnamon sticks, 2 inches
4 Orange-Pekoe tea bags
1/4 cup grapefruit juice
2 tbsp. lemon juice
1 tbsp. grapefruit zest
1 slice lemon
6 lemon wedges for garnish


Combine water, sugar cloves and cinnamon sticks in a 2-qt. saucepan. Mix well and bring to a boil. Remove from heat; add tea bags. Steep 4 minutes then strain. Stir in remaining ingredients except for lemon wedges. Set aside until mixture is at room temperature.

Garnish with lemon wedges.

Servings: 6