preparation
Syrup: Combine 1 quart water, sugar, cinnamon sticks, whole cloves and allspice. Boil rapidly for at least 10 minutes. Meanwhile, steep tea bags in 6 cups water until very strong. Remove spices from syrup except for a couple cinnamon sticks. Pour juices in with syrup in very large pan. Use only 1/2 can of grapefruit juice. Add tea and 1/2 teaspoon salt. Then add apricot brandy, if desired. Makes about 2 gallons. |