1 qt. red grape juice 4 Tbsp. sugar 40 mint leaves 1 qt. red wine 1 qt. strong tea, cooled juice of 3 lemons edible flowers such as nasturtiums, marigolds, primroses, pansies, borage, orange and apple blossoms.
Heat grape juice with sugar until sugar has dissolved. Add mint leaves and steep overnight. Strain liquid, discarding leaves, and add wine, tea and lemon juice. Chill for at least 2 hours before serving.