1 lemon
1/3 cup coarsely chopped fresh ginger
4 inch sticks cinnamon - broken
1/2 tsp whole cloves
1 quart apple juice or apple cider
1 quart water
6 tea bags
lemon slices - optional
sugar or honey - optional
Using a veggie peeler remove and peel the lemon (leaving wide strips and trying to avoid the white bitter underneath part). Juice the lemon and place in a bowl, cover and chill.
Cut an 8 inch square cheese cloth (double thickness). Place lemon zest, ginger, cinnamon sticks and cloves in the center. Pull the edges together and close with 100 % cotton kitchen string.
Place apple juice and water in a crock pot and add spice bag to the mix.
Cover and cook on low heat for 5 to 6 hours (or 2 1/2 to 3 hrs on high). Remove spice bag and add tea bags and chilled lemon juice. Let stand for 5 minutes and remove the tea bags.
Garnish with lemon wedges/slices and sweeten with sugar or honey.
