Ingredients
4 cups boiling water15 green tea bags4 cups white grape juice1 to 2 tablespoons honey1 tablespoon minced fresh gingerrootCrystallized ginger, optional
Preparation
In a 3-qt. slow cooker, combine boiling water and tea bags. Cover and let stand for 10 minutes. Discard tea bags. Stir in the remaining ingredients. Cover and cook on low for 2-3 hours or until heated through.
Strain if desired before serving warm. Garnish with crystallized ginger if desired.
