I don’t know where my head is lately. I’ve got a zillion things to check off my to do list, but all I find myself actually doing is playing around on Pinterest and watching Girls Aloud videos. Seriously, it’s becoming a problem.
Now, let’s talk about this recipe and how to make sweet tea the right way. This is a southern thing and, yes, there is a “right way” to do it. If you dump a cup of grainy sugar into a pitcher of tea, you’ll end up straining sugar crystals through your teeth. Tasty, but not ideal. Nope, you’ve got to make a simple syrup to dissolve all that sugary goodness.
To make a fruit tea, simply add fruit to the simple syrup. You could use any kind of fruit in this recipe- peaches or blackberries, or even herbs like mint. Get creative!
As summer fades, I’ve found myself craving the last of the season’s harvest. I guess I’m stocking up until next year. This week Whole Foods had sale on raspberries so I bought loads and have been popping them like candy and incorporating them into recipes like this one. Basically, all you need to do here is make a raspberry simple syrup and add it to a pitcher of brewed tea. Simple indeed.
1/2 cup raw sugar
1/2 cup raspberries
1/2 cup water
1 tea bag plus 3 cups water for the brewed tea
2 to 4 cups cold water
Directions: First, prepare the tea by boiling a small pot (about 3 cups) of water on the stove top. Add the tea bag, turn off heat and allow the tea to steep for a few minutes while you prepare the simple syrup.
To make the syrup, combine the sugar and 1/2 cup water in a small pot.
Add the raspberries.
Boil for about 4 minutes, until raspberries break down and sugar is dissolved.
Allow the simple syrup to cool slightly. Then, in an iced tea pitcher, combine the brewed tea and the simple syrup. Add an additional 2 to 4 cups of cold water (enough to fill the pitcher). Chill until the tea is cool.
Pour over ice.
Serve with a raspberry garnish.
Enjoy those summer fruits while you can!
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