Blackberry Iced Tea Food

BLACKBERRY ICED TEA (PAULA DEEN)

Steps:

• In a medium saucepan, bring water to a boil. Add tea bags; remove saucepan from heat, and let stand for 10 minutes. Remove and discard tea bags.Pour tea into a 1-gallon pitcher. Stir in sugar, syrup, and lemon juice. Add enough additional water to make 1 gallon. Cover, and chill for at least 4 hours. Garnish with lemons and blackberries, if desired.
• Note: Blackberry syrup can be found with pancake syrups in the grocery store.
• Prep time includes chill time.

BLACKBERRY-BOURBON ICED TEA

Steps:

• Combine the blackberries, sugar, and coarsely chopped mint in a large bowl and mash with a potato masher or wooden spoon and let sit while making the tea.
• While the blackberries are macerating, bring the water to a boil in a medium saucepan, remove from the heat, add the tea bags and let steep for about 3 minutes. Remove the bags and pour the tea over the blackberry mixture. Let the mixture sit at room temperature for at least 1 hour for the flavors to meld.
• Pour the mixture through a strainer into a pitcher, pressing on the solids, cover and refrigerate until cold, at least 2 hours. Cook's Note: You can also pour the mixture into a bowl set inside an ice bath to cool the mixture faster.
• Serve the blackberry tea over ice in tall glasses and float a shot of bourbon on top and garnish with lots of fresh mint sprigs...(like a Mint Julep).

BLACKBERRY-BOURBON ICED TEA

Steps:

• Combine the blackberries, sugar and chopped mint in a large bowl and mash with a potato masher or wooden spoon; let sit while making the tea.
• While the blackberries are macerating, bring 1 1/2 quarts cold water to a boil in a medium saucepan. Remove from the heat, add the tea bags and let steep for about 3 minutes. Remove the tea bags and pour the tea over the blackberry mixture. Let the mixture sit at room temperature for at least 1 hour to let the flavors meld.
• Pour the mixture through a strainer into a pitcher, pressing on the solids. Cover and refrigerate until cold, at least 2 hours. (You can also pour the mixture into a bowl set over an ice bath to cool it faster.)
• Serve the blackberry tea over ice in tall glasses and float a shot of bourbon on top of each. Garnish with fresh mint sprigs (like a mint julep).

BLACKBERRY BASIL ICED TEA

Steps:

• Combine tea bags, blackberries, and basil in a tea pot. Mash the blackberries a little. Fill with boiling hot water and steep for 5 minutes. Pour and strain into ice-filled pitcher. Add lemonade and honey as desired. Fill individual glasses with ice and serve.

BLACKBERRY ICED TEA

Steps:

• Add the blackberries and sugar to a large container; stir to combine.
• Crush the blackberries with a wooden spoon.
• Add in mint and baking soda; stir to combine; set aside.
• Pour boiling water over tea bags; cover and let stand for 3 minutes.
• Discard tea bags.
• Pour tea over blackberry mixture; let stand at room temperature for 1 hour.
• Pour tea mixture through a wire mesh strainer into a large pitcher; discard solids.
• Add in 2 1/2 cups cold water; stir until sugar dissolves.
• Cover and chill until ready to serve.

BLACKBERRY MINT ICED TEA

Steps:

• In a large pot, boil 4 cups of water. Remove from heat, tear the mint leaves in half and add to the pitcher along with the tea bags. Stir gently, cover and let steep about 10-15 minutes.
• Meanwhile, Puree blackberries in a blender or food processor, strain into a 2 quart pitcher (discarding pulp and seeds). Strain the water into the pitcher, discarding tea bags and mint. Add in honey, tasting and adjusting to your desired sweetness. Top with cold water to fill, stirring to incorporate.
• Chill for at least 4-6 hours in the refrigerator. Serve over ice and garnish with a mint leaf and some blackberries.

BLACKBERRY MINT ICED TEA

Steps:

• Place tea bags and mint in a heat proof pitcher. Add boiling water and steep at least 10 minutes. At my house we would just heat the water in a pan then add the tea and mint, then stir.
• Strain into a 2 qt pitcher and discard mint and tea bags.
• Puree blackberries in a blender or food processor, strain through a fine sieve. Discard pulp and seeds. Stir puree into tea, fill to 2 qts. Taste and adjust sugar as desired. Chill.
• Serve over ice and garnish with a mint leaf and some blackberries.
• I would probably skip the food processor step and push the berries through the sieve.

BLACKBERRY ICED TEA WITH CINNAMON AND GINGER

Steps:

• Heat water in a large saucepan to just before boiling. Add tea bags, cinnamon sticks and ginger.
• Remove from heat, cover and let steep for about 15 minutes.
• Add cranberry juice and sweetener to taste. Strain tea into a pitcher. Cover and chill overnight.
• Freeze glasses prior to serving. Pour tea over crushed ice and serve garnished with cinnamon sticks.