Let it be known that I LOVE iced tea! I drink it almost any way I can think of , unless it is sweetened or comes out of a soda dispenser at a drive-through. I know some of my friends to the south can not fathom that I just said that I don’t like sweet tea. Let me clarify, I do not like tea to be so sweet that I feel my teeth are rotting with every sip. I like a little sweetener…moderation is key
But one of my favorite ways to enjoy my iced tea is with a fruit puree. If I had taken a picture yesterday I could show you my pretty peach tea I made. Alas, the boys and I drank it before the thought occurred to me to snap a picture!
But today’s tea was made with berry puree and it was so clean and refreshing. If you are not a fan of the seeds floating in your tea make sure to strain your puree before adding your desired amount to your cooled tea base.
This is not a “recipe” per se, but more of a concoction I have come to rely on to spice up my tea of choice. I go back and forth between black, green and white tea. Luzianne, Lipton, Tazo and just fresh leaves that I get at a specialty store nearby. Use what you have and what you like to drink. Like summer, this tea should be easy, breezy and refreshing!
1 pint of washed blackberries
1 pint of washed raspberries
sugar, if desired (2 TB)
in a small food processor puree the berries with the sugar. Strain the puree through a fine mesh sieve to get rid of the seeds (optional).
Add your desired amount of puree to 2 quarts of freshly brewed and cooled tea. Whisk to incorporate. I used 3/4 cup of the puree for my tea. I really wanted to taste the flavor. Experiment here to see how much you want to use, it may not be what I like
|Looks like I didn’t get all of the seeds….|
This basilmomma recipe was the featured ‘Drink Blog of the Day’ on Foodista!