Ingredients
8
cups cold water
1
bottle (16 oz) pomegranate juice
3/4
cup sugar
2
cinnamon sticks
2
teaspoons whole allspice
1/2
teaspoon whole cloves
6
tea bags black tea (about 2 tablespoons loose tea)
Preparation
In 4- to 5-quart slow cooker, stir together all ingredients except tea. Cut paper label from tea bags. Tie strings of bags together to keep bags attached; place in cooker.
Cover; cook on High heat setting 4 hours.
Remove tea bags; remove spices with small strainer.
