Iced Tea with Mint & Berries

Ingredients For the Tea: ƒ

• 4 Tbsp of loose Black tea leaves ƒ
• 4 cups of filtered water

For the Mint Syrup: ƒ

• 3/4 cup sugar ƒ
• 1/4 cup honey ƒ
• 1 cup water ƒ
• 1 1/2 cups mint leaves, coarsely chopped ƒ
• 6 Tbsp lemon juice (takes approximately 1 & 1/2 lemons)

For the Muddled Fruit: ƒ

• 1/2 cup blueberries ƒ
• 1/2 cup raspberries ƒ
• 1 tsp sugar

Garnish: ƒ

• Blueberries ƒ
• Mint

Preparation

Boil 4 cups of water; turn off heat as soon as water starts to boil and add over tea leaves; let steep for 5 minutes. Fill large pitcher with ice cubes and add the tea while straining the tea leaves. Place in refrigerator until ready to serve.

To Make the Honey Mint Syrup:

Combine sugar, honey, water, mint leaves and lemon juice in a medium size pan over medium heat; stirring well until all of the sugar and honey is dissolved. Continue to simmer for 2 minutes to extract mint flavor; remove from heat and cool thoroughly.

To Make the Muddled Fruit:

Put the raspberries and blueberries into a medium bowl and gently muddle with a muddler or a large spoon. Sprinkle with 1 tsp of sugar, mix well and let sit for at least 10 minutes.

To Prepare the Tea:

Spoon 1/4 cup of fruit and juices into the bottom of a tall glass. Fill the glass with ice and pour tea into glass until about an inch from the top. Measure 2-3 Tbsps of the Honey Mint Syrup into the tea and stir to combine. Garnish with mint, raspberries and blueberries.