Blackberry Iced Tea - Recipelink.com

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Book Description

Celebrate tea - the nectar of the gods - with an informative and lushly photographed salute to this incomparable beverage. More than 35 recipes for tea-related confections and parties help you plan special and fun occasions, including a wedding shower tea, Christmas tea, and tea party for children.

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Victoria The Pleasures of Tea: Recipes and Rituals

Authors: Kim Waller

Date: March 2005

ISBN: 1588164640

Publisher: Hearst

Paperback

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Blackberry Iced Tea
Recipe from: Victoria The Pleasures of Tea
by Kim Waller
Cookbook Heaven at Recipelink.com

The rich, deep flavors of orange pekoe and Darjeeling teas both lend themselves to the tartness of blackberries, but don’t restrict yourself to this union. Try different kinds of fruit-and-tea combinations; for instance, sliced fresh peaches with amber-colored Formosa Oolong, whose taste has been likened to that of ripe peaches.

Makes about 4 servings

1/2 to 1 ounce pesticide-free marigold flowers
4 cups hot black tea, such as orange pekoe or Darjeeling
1 cup blackberries
Honey, to taste

Remove the petals from the flowers. Place 3 to 4 petals in each compartment of an ice-cube tray. Fill the compartments halfway with water and freeze for at least 2 hours.
Fill each compartment to the top with water and freeze until solid.
In a medium-size bowl, combine the hot tea with the blackberries. Set aside to steep for 1 hour.
With the back of a wooden spoon, crush the berries against the side of the bowl. Pour the mixture through a fine-meshed sieve into a pitcher, pressing on the solids with the back of the spoon to extract all the liquid; discard the solids. Add honey to taste and chill for at least 2 hours.
Serve in tall glasses with the marigold ice cubes.

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