Pour three quarts of pure water into a large pot. Add two pieces of fresh ginger root, each the size of your thumb, each sliced one half inch thick, so that you are maximizing the surface area from which the volatile oils can be extracted. You don’t have to skin the ginger, but be sure to wash off any dirt before you slice it.
Bring the ginger and water to a boil, and let it simmer five minutes, then turn off the heat. Add a large handful of fresh or dried stevia leaves and a half cup of pau d’arco bark and let the tea steep for half an hour (you really want to extract the essences from the herbs) and then cool for another four hours (until it really is cool).
Then strain out all of the vegetable matter, add it to your compost heap, and add the final ingredient to your tea: cranberry extract syrup (pure concentrated cranberry juice). Four ounces should do the trick. Stir well and pour into a gallon glass jar to chill in the refrigerator. Alternately, one can use one quart less water in the tea and add one quart of “Just Cranberry” juice after the tea is cool.
What you get is a beautiful cool red drink that is sweet, sour, pungent and slightly bitter, and strengthens your immune system, improves your digestion, lowers your insulin response to carbohydrates, and cleanses your urinary tract. A delightful refreshment for a hot summer afternoon.
Alicia Bay Laurel 
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