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Combine water, sugar, cloves and cinnamon in a 2 quart saucepan. Set over
medium heat and stir until sugar dissolves. Increase heat and bring mixture
to a boil.
Put tea bags into a preheated teapot. Pour in the spice mixture. Cover and
let tea steep 3 to 5 minutes.
Heat ornage juice until hot. Strain tea and return to teapot. Mix in hot
ornage juice. Serve with lemon slices.
1 qt Freshly drawn water
1/2 c Sugar
4 Whole cloves
1 Stick cinnamon
2 Tea bags
1 c Orange juice
6 Servings