In a medium saucepan combine 2 cups Saskatoon berries, 1 cup granulated sugar, and 1 cup water. Bring to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar. Once simmering, crush the berries with a wooden spoon or potato masher to release juices.

Simmer and reduce

Reduce heat to low and simmer gently, uncovered, for 8–10 minutes until the mixture is syrupy and slightly thickened. Stir occasionally to prevent sticking. If using lemon zest, add it in the last 2 minutes of simmering.

Strain and finish

Remove the saucepan from heat. Pour the berry mixture through a fine-mesh sieve or cheesecloth into a heatproof bowl, pressing on solids to extract as much liquid as possible. Discard solids. Stir in 2 tablespoons fresh lemon juice to brighten the syrup. Allow to cool to room temperature, then refrigerate until chilled. Yields about 1 to 1¼ cups syrup.

Tea Base

Brew the black tea

Place 4 black tea bags into a heatproof pitcher. Pour 4 cups boiling water over the tea bags. Steep for 5 minutes for a robust flavor (4 minutes for milder). Remove and discard tea bags, gently pressing to extract remaining liquid.

Cool and dilute

Add 4 cups cold water to the brewed tea to bring it to a refreshing iced-tea strength. Stir and allow to cool to room temperature or place in the refrigerator until chilled (about 30–45 minutes).

Assemble and Serve

Sweeten and balance

When the tea is chilled, add 1 cup (or to taste) of the chilled Saskatoon syrup to the pitcher of tea. Stir well, then taste. If you prefer a sweeter or more fruity drink, add more syrup 1–2 tablespoons at a time. If too sweet, dilute with a little extra cold water.

Serve over ice

Fill glasses with ice cubes (about ⅓–½ full). Pour the Saskatoon iced tea over ice. Garnish each glass with 1–2 lemon slices and a sprig of fresh mint, if using.

Storage

Store any leftover tea and syrup separately in the refrigerator for up to 4 days. Stir before serving; syrup may settle.