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.
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.
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
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.