RUSSIAN ICED TEA

Steps:

• Bring sugar and cinnamon sticks to a boil with one quart of water over medium heat; simmer 20 minutes.
• Remove zest from oranges and lemons, reserve.
• Squeeze juice from oranges and lemons, reserve.
• Remove cinnamon sticks and add fruit juices and zest, cooking 5 minutes more.
• Remove from heat and strain.
• Steep tea bags in 2 cups of boiling water; cool.
• Mix together tea with fruit juices and 2 quarts of cold water.
• Serve cold, over ice.