I prefer my sweet tea flavored, usually with seasonal fruit and berries. My favorite flavored tea is blackberry when the plum-hued berry first arrives at the farmers’ market. This recipe can be too sweet for some, but I find the extra sugar balances the tartness of the berries. You can skip adding the simple syrup to the tea and let guests add their preferred amount. The blackberry simple syrup is also great for cocktails and other non-alcoholic beverages. Make this iced tea when planning a day outside or hosting a summer gathering at home. If serving outside, freeze a pint of blackberries and mix into the tea to keep cool without diluting it from melted ice.

Blackberry Sweet Tea
Serves 6-8

Ingredients
1 pound fresh blackberries, plus garnish
10 cups water, divided
3 cups sugar
6 black tea bags
Ice
Mint, for garnish

Directions

1. In a small saucepan add sugar and blackberries. With a wooden spoon, carefully crush the blackberries. Add 2 cups water and bring mixture to a boil on medium-high heat, stirring constantly, until sugar has dissolved. Reduce heat to low and simmer for 15 minutes. Remove from heat and let cool completely to room temperature.

2. Meanwhile, in a separate saucepan, bring 4 cups of water to a boil. Add tea bags and turn off heat. Steep for 5 minutes, then remove tea bags and discard.

3. Using a fine mesh strainer over a large pitcher, strain blackberry syrup, pushing down on the blackberries with a wooden spoon to release juices. Discard solids.

4. Pour tea and remaining 4 cups of water into the pitcher. Stir and refrigerate until cold. Serve over ice garnished with a few blackberries and a sprig of mint.

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