Begin by bringing 4 cups of fresh, cold water to a rolling boil in a medium saucepan over high heat.

Once boiling, remove the saucepan from the heat and add 2 black tea bags, 2 sprigs of fresh rosemary, the zest of one large orange, and about 1-inch slices of fresh ginger.

Cover the saucepan and let the tea steep for 5 to 7 minutes.

While the tea is still warm, stir in sugar to taste.

Using a fine mesh strainer, strain out the solids into a large pitcher.

Squeeze the juice from the same large orange directly into the pitcher.

Allow the mixture to cool to room temperature for about 15-20 minutes, then refrigerate for at least 2 hours.

To serve, fill glasses with ice cubes, then pour the chilled Orange Rosemary Iced Tea over the ice.

For an elegant touch, garnish each glass with a slice of orange and a sprig of rosemary.