Begin by bringing 4 cups of filtered water to a rolling boil in a medium saucepan. Prepare your tea bags (2-3 bags). Once boiling, pour over tea bags in a heatproof pitcher.

Let the tea bags steep for 5 to 7 minutes. When done, remove the tea bags and set the brewed tea aside to cool slightly.

Pit and halve 1 cup of fresh cherries. Peel and slice 1-2 tablespoons of fresh ginger.

In a small saucepan, combine sliced ginger and prepared cherries with 1 cup of water. Bring to a gentle simmer for 5 to 10 minutes.

Remove from heat and strain the infusion through a fine mesh sieve into a bowl or pitcher, discarding the solids.

Pour the strained cherry and ginger infusion into the pitcher with brewed tea and stir gently to combine.

If desired, stir in 2-3 tablespoons of honey or an alternative sweetener while still warm, until dissolved.

Let the tea cool to room temperature, then chill in the refrigerator for at least an hour. Serve over ice.