Blackberry Mint Iced Tea
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- 5 black tea bags
- 1/4 cups mint leaves, crushed, 1 leaf per serving reserved for garnish
- 4 cups boiling water
- 1/2 cup sugar
- 6 packages (6 ounces each) Driscoll's Blackberries, reserve 2 to 3 per serving
- Place tea bags and mint in a heat-proof pitcher. Add boiling water. Steep at least 10 minutes. Strain into another pitcher and discard mint and tea bags. Stir in sugar. Purée blackberries in a blender or food processor; strain through a fine sieve. Discard pulp and seeds. Stir blackberry purée into tea. Taste and adjust sugar as desired. Chill.
- Serve over ice garnished with mint leaf and 2 or 3 blackberries.