RECIPE OF THE WEEK || BOSTON ICED TEA

Yield - 14 servings

INGREDIENTS

    1 gallon water
    1 cup white sugar
    15 tea bags
    1 (12 fluid ounce) can frozen cranberry juice concentrate

PREPARATION METHOD

    Put water in large pot, and heat on high until boiling. Add sugar and stir until dissolved. Add teabags and let steep until desired strength is acquired. Stir in cranberry juice concentrate, and allow to cool.