Recipe: Strawberry Mint Sweet Tea (using roasted strawberries)

STRAWBERRY MINT SWEET TEA

Chef Bernard McDonough: "Once you learn how to make sweet tea, the "wine of the South," the options are endless. This is one of my favorites. Roasting the strawberries intensifies their flavor. Experiment with different types of tea; Chinese black tea and green tea are good choices."

2 pints fresh strawberries, stemmed but not hulled
1 gallon water
1 cup sugar
1 1/2 ounces loose tea
A good handful of fresh mint
Zest of 1 lemon
1 (1 by 3-inch) piece fresh ginger, peeled and chopped

Preheat the oven to 350 degrees F.

Put the strawberries in a roasting pan and roast for 12 minutes, until very dark red-almost brown-and very soft.

Boil the water in a large pot and stir in the sugar to dissolve.

Combine the strawberries, tea, mint, lemon zest, and ginger in a large glass pitcher, add the sugared water, and let steep.

Remove the tea when the desired strength is achieved, but the fruit can be left in as long as you like-the flavor only improves and does not become bitter.

Pour through a fine-meshed sieve, and serve immediately over ice or refrigerate.

Makes 1 gallon
Source: Savoring Savannah by Nathalie Dupree