Cinnamon and Orange "Tea"
- Yield: Makes 1 quart
Photography: Aaron Dyer
Source: Martha Stewart Living, February 2015
- 3 1/2 cups water
- 3 cinnamon sticks
- Peel (without pith) and juice of 1 orange
- 2 tablespoons turbinado sugar
- 1/2 cup loosely packed fresh mint leaves
Bring the ingredients to a boil in a saucepan. Remove from heat; steep, covered, until the liquid cools to room temperature. Strain and reheat to serve. The brews can be stored in the refrigerator for up to a week.