RECIPE # 5018 LOVELESS CAFE FRUIT TEAS - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 5018 LOVELESS CAFE FRUIT TEAS

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JESSE GOLDSTEIN / THE LOVELESS CAFE

Blackberry Sun Tea

3 Quarts water

2 Family-sized iced tea bags

2 Cups fresh or frozen blackberries

Ice, lime and fresh blackberries for garnish (optional)

Simple syrup for sweetness (recipe below)

Using a large glass container (not plastic!), add the tea and blackberries to the three quarts of water. Cover container well and set in an area will it will receive at least 3-5 hours of continuous sunlight. Once brewed, remove tea bags, top with cold water and serve over ice. For sweet tea, stir in a little simple syrup.

Simple Syrup

It's no accident simple syrup got it's name, as it's equal parts sugar and water and very easy to make. Once made, it will keep in a glass bottle in the refrigerator for months, so go ahead and whip up a batch to have on hand.

Ingredients:

1 cup sugar

1 cup water

Bring water to a boil and stir in sugar until dissolved. Refrigerate until needed. Makes 1 gallon.

Melon Mint Iced Tea

1 quart water

1 family-sized iced tea bag  

8-10 sprigs fresh mint

1/2 cup sugar

2 cups fresh honeydew melon, chopped into bite-sized pieces

2 cups cold water

ice, mint and lime for garnish

Bring one quart of water to a boil. Add tea bag and fresh mint and remove from heat. Let steep for 5-7 minutes and remove mint and tea bag. Stir in sugar and honeydew melon into warm tea and transfer to a pitcher. Add remaining water and refrigerate for 2 or more hours for flavors to combine. Serve over ice with fresh mint and a squeeze of lime.  Makes 2 quarts.

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