Blackberry Iced Tea Recipe
Make Blackberry Iced Tea Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Blackberry Iced Tea
Method
Blackberry Iced Tea
Make the blackberry syrup
In a medium saucepan combine 2 cups fresh blackberries, 1 cup granulated sugar, and 1/2 cup (from the 2 cups) cold water. Mash the blackberries with a fork or a potato masher until juices are released. Bring mixture to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar. Simmer for 6–8 minutes until berries break down and the mixture is syrupy. Remove from heat and let cool slightly. Strain the syrup through a fine-mesh sieve into a bowl or measuring cup, pressing on solids to extract as much liquid as possible. Discard solids. Yield: about 1 to 1 1/4 cups syrup. If you prefer a lighter syrup, add the remaining 1.5 cups cold water to dilute later when assembling tea.
Brew the tea
Bring 8 cups water to a near boil (just off boil). Remove from heat and add 4 black tea bags. Steep for 4–5 minutes for a clear but flavorful brew (longer for stronger tea). Remove and discard the tea bags, pressing gently to extract liquid. Let the brewed tea cool for 10–15 minutes at room temperature, then place in refrigerator to chill until cold (about 30–45 minutes) or use ice to cool quickly.
Combine tea and syrup
In a large pitcher, pour the chilled brewed tea. Add 3/4 to 1 cup of the prepared blackberry syrup (taste and adjust to preferred sweetness and fruit intensity). Stir to combine. If the syrup is very concentrated, dilute with a few tablespoons of the reserved cold water until desired balance is reached. If additional sweetness is desired, dissolve honey or agave and add a little at a time, stirring and tasting.
Finish and serve
Slice the lemon thinly and add 4–6 lemon slices to the pitcher along with 8-10 fresh mint leaves (lightly clap the mint between your palms first to release aroma). Add remaining whole blackberries (reserve about 1/2 cup for garnish) into the pitcher. Refrigerate the assembled tea for at least 15 minutes to let flavors meld, or serve immediately over a glass filled halfway with ice cubes. Garnish each glass with a lemon slice, 3–4 blackberries, and a sprig of mint.
Storage
Store any leftover iced tea in a covered pitcher in the refrigerator for up to 3 days. Keep syrup separate if you want to control sweetness later; syrup will keep refrigerated in a sealed jar for up to 1 week.