by Caitlyn Stace
Iced tea is a great summer thirst-quencher. Lemonade is almost mandatory for a barbecue. Fresh berries remind of us summer.
What do you get when you combine all three? A "berry" delicious concoction.
This combination makes a cool, refreshing, plum-hued drink that can grace any banquet, accompany a dinner or hang out with friends at a cook-out.
The recipe can be easily customized to suit your individual tastes. Do you love southern sweetened tea? Add the maximum sweetener or even a bit more. Do you prefer your tea "black"? Make it without sugar or anywhere between the two extremes.
You'll want to double or triple the recipe, depending on the length of your guest list. If your family enjoys blackberry lemonade iced tea as much as ours does, you might need to start out with a quadruple batch!
Prep time: 10 minutes | Total time: 10 minutes | Yield: 4 to 6 servings
• 3 bags black tea
• 2 cups water
• Up to 4 tablespoons sugar or sugar alternative, depending on your desired level of sweetness
• 15 large blackberries
• Fresh-squeezed lemon juice from 2-3 large lemons
• 16 ice cubes, plus more for each glass
• Extra blackberries for garnish
• Mint sprigs
Over high heat, bring the water to a boil in a saucepan. Remove the pan from the heat and stir in sugar until dissolved. Add the tea bags and steep five minutes.
Meanwhile, in a large pitcher, muddle the blackberries. You can use a wooden spoon to crush them. Pour the lemon juice and ice over the blackberries.
Add the tea and stir well. Cut the skewers into 5-inch lengths. Place fresh blackberries on the skewers.
Serve in tall glasses over ice. Garnish with torn mint leaves and blackberry skewers.
Substitute fresh or frozen raspberries for a bright, tasty tea. My daughter suggested adding fresh minced ginger to the steeping tea. Poured over crushed ice, it made a refreshing drink!