Blackberryicedtea Recipes

BLACKBERRY ICED TEA

Steps:

• In a medium sauce pan, add in the water, sugar and blackberries. Smash the blackberries with a potato masher and bring mixture to a boil. Reduce the heat and simmer over low heat for 15 minutes.
• In a separate pot, bring four cups of water to a rolling boil. Turn off the heat and add in the tea bags, allowing them to steep for 3-5 minutes.
• Turn the heat off on the blackberry simple syrup, letting it cool for about 5 minutes. Pour blackberry mixture into a fine mesh strainer over a 4-cup glass measuring cup or a medium bowl. Press down on the berries with the back of a spoon to get all the juice out.
• Add the simple syrup to the pitcher. Pour in the hot tea, then 4 cups of cold water into the pitcher. Either mix in all of the simple syrup to the tea and place in the refrigerator or put simple syrup in a small pourable container to serve with the cold tea.
• Add in ice, some whole blackberries, and optional fresh mint.

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-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).

PEACH AND BLACKBERRY ICED TEA

Steps:

• Put tea bags and the boiling water in a medium saucepan or heatproof bowl. Let stand 5 minutes. Discard tea bags. Transfer tea to a large pitcher.
• Cut 2 of the peaches into 8 wedges each. Add sliced peaches and the sugar to the tea. Stir tea until sugar has dissolved. Let cool completely.
• Stir in peach nectar. Refrigerate tea until cold (or up to 1 week in an airtight container). Just before serving, remove peaches; discard. Cut remaining peaches into 8 wedges each. Add peaches and blackberries to the tea. Serve over ice.

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.