Best Blackberry Iced Tea Recipes

BLACKBERRY-BOURBON ICED TEA

Steps:

• Combine the blackberries, sugar and chopped mint in a large bowl and mash with a potato masher or wooden spoon; let sit while making the tea.
• While the blackberries are macerating, bring 1 1/2 quarts cold water to a boil in a medium saucepan. Remove from the heat, add the tea bags and let steep for about 3 minutes. Remove the tea bags and pour the tea over the blackberry mixture. Let the mixture sit at room temperature for at least 1 hour to let the flavors meld.
• Pour the mixture through a strainer into a pitcher, pressing on the solids. Cover and refrigerate until cold, at least 2 hours. (You can also pour the mixture into a bowl set over an ice bath to cool it faster.)
• Serve the blackberry tea over ice in tall glasses and float a shot of bourbon on top of each. Garnish with fresh mint sprigs (like a mint julep).

BLACKBERRY ICED TEA

Steps:

• Add the blackberries and sugar to a large container; stir to combine.
• Crush the blackberries with a wooden spoon.
• Add in mint and baking soda; stir to combine; set aside.
• Pour boiling water over tea bags; cover and let stand for 3 minutes.
• Discard tea bags.
• Pour tea over blackberry mixture; let stand at room temperature for 1 hour.
• Pour tea mixture through a wire mesh strainer into a large pitcher; discard solids.
• Add in 2 1/2 cups cold water; stir until sugar dissolves.
• Cover and chill until ready to serve.

BLACKBERRY ICED TEA (PAULA DEEN)

Steps:

• In a medium saucepan, bring water to a boil. Add tea bags; remove saucepan from heat, and let stand for 10 minutes. Remove and discard tea bags.Pour tea into a 1-gallon pitcher. Stir in sugar, syrup, and lemon juice. Add enough additional water to make 1 gallon. Cover, and chill for at least 4 hours. Garnish with lemons and blackberries, if desired.
• Note: Blackberry syrup can be found with pancake syrups in the grocery store.
• Prep time includes chill time.

BLACKBERRY MINT ICED TEA

Steps:

• In a large pot, boil 4 cups of water. Remove from heat, tear the mint leaves in half and add to the pitcher along with the tea bags. Stir gently, cover and let steep about 10-15 minutes.
• Meanwhile, Puree blackberries in a blender or food processor, strain into a 2 quart pitcher (discarding pulp and seeds). Strain the water into the pitcher, discarding tea bags and mint. Add in honey, tasting and adjusting to your desired sweetness. Top with cold water to fill, stirring to incorporate.
• Chill for at least 4-6 hours in the refrigerator. Serve over ice and garnish with a mint leaf and some blackberries.

BLACKBERRY & ORANGE ICED TEA

Steps:

• Ice Cubes - For flavored ice cubes - freeze orange juice in ice cube trays.
• For the orange slices/blackberries ice cubes - place half a slice of orange and two blackberries in ice cube tray and fill with water -- freeze and store in plastic bag until ready to use.
• Steep teabags in 4 cups of boiling water for 3 - 4 minutes, then discard the teabags. Place tea on counter to cool.
• Don't allow tea to over steep, it will result in a bitter tea.
• In large pot, bring blackberries, juice, sugar and 1/2 cup water to boil.
• Reduce heat and simmer, stirring occasionally until the blackberries break down.
• Next add the berry mixture to the tea. Allow the hot tea to cool on the counter before putting into the fridge to prevent clouding in your tea.
• Once tea has cooled put in fridge to chill for 4 hours.
• Strain tea mixture and serve in a ice cube filled glass that you have rimmed with orange juice and dipped in sugar.
• Garnish with orange slice and mint. Close your eyes, sit back on the deck and enjoy.
• Iced tea taste best when it is freshly made and will last for two or three days.

BLACKBERRY ICED TEA WITH CINNAMON AND GINGER

Steps:

• Heat water in a large saucepan to just before boiling. Add tea bags, cinnamon sticks and ginger.
• Remove from heat, cover and let steep for about 15 minutes.
• Add cranberry juice and sweetener to taste. Strain tea into a pitcher. Cover and chill overnight.
• Freeze glasses prior to serving. Pour tea over crushed ice and serve garnished with cinnamon sticks.

BLACKBERRY BASIL ICED TEA

Steps:

• Combine tea bags, blackberries, and basil in a tea pot. Mash the blackberries a little. Fill with boiling hot water and steep for 5 minutes. Pour and strain into ice-filled pitcher. Add lemonade and honey as desired. Fill individual glasses with ice and serve.

BLACKBERRY & ORANGE ICED TEA

Steps:

• 1. Ice Cubes - For flavored ice cubes - freeze orange juice in ice cube trays.
• 2. Now for the orange slices/blackberries ice cubes - place half a slice of orange and two blackberries in ice cube tray and fill with water -- freeze and store in plastic bag until ready to use.
• 3. Steep teabags in 4 cups of boiling water for 3 - 4 minutes, then discard the teabags.
• 4. Place tea on counter to cool.
• 5. Don't allow tea to over steep, it will result in a bitter tea.
• 6. In large pot, bring blackberries, juice, sugar and 1/2 cup water to boil.
• 7. Reduce heat and simmer, stirring occasionally until the blackberries break down.
• 8. Next add the berry mixture to the tea.
• 9. Now allow the tea and berry mixture to cool on the counter before putting into the fridge to prevent clouding in your tea.
• 10. Once tea has cooled put in fridge to chill for 4 hours.
• 11. Strain tea mixture and serve in a ice cube filled glass that you have rimmed with orange juice and dipped in sugar.
• 12. Garnish with orange slice and mint.
• 13. Close your eye's, sit back on the deck and enjoy.
• 14. Iced tea taste best when it is freshly made and will last for two or three

BLACKBERRY MINT ICED TEA

Steps:

• 1. Bring water to a boil and stir in sugar to dissolve.
• 2. Remove from the heat and add berries, tea bags and lemon juice. Cover and steep for 3 to 5 minutes. Strain; discard berries and tea bags.
• 3. Transfer tea to a pitcher and refrigerate until well chilled, at least 1 hour. Serve over ice with a sprig of mint and a fresh berry or two.

BLACKBERRY-BOURBON ICED TEA

Steps:

• 1. Combine blackberries, sugar, mint. Mash. Let sit. 2. Boil 1 1/2 quarts water. Remove from heat, add teabags. Steep for 3 minutes. Remove bags, pour over blackberries. Let cool. 3. Strain. Chill for at least 2 hours. 4. Serve blackberries over ice in tall glass. float bourbon on top.

PEACH AND BLACKBERRY ICED TEA

Steps:

• Put tea bags and the boiling water in a medium saucepan or heatproof bowl. Let stand 5 minutes. Discard tea bags. Transfer tea to a large pitcher.
• Cut 2 of the peaches into 8 wedges each. Add sliced peaches and the sugar to the tea. Stir tea until sugar has dissolved. Let cool completely.
• Stir in peach nectar. Refrigerate tea until cold (or up to 1 week in an airtight container). Just before serving, remove peaches; discard. Cut remaining peaches into 8 wedges each. Add peaches and blackberries to the tea. Serve over ice.

BLACKBERRY ICED TEA WITH CINNAMON, GINGER-DIABETIC

Steps:

• In a large pan, heat water to just before boiling. Add tea bags, 2 of the cinnamon sticks and ginger. Remove from heat, cover and let steep for 15-30 minutes.
• Pass the mixture through a fine-mesh sieve, placed over a pitcher. Add the juice and sweetener to taste and refrigerate until very cold. To serve fill chilled glasses with ice and garnish if you like. Pour the tea over the top of the ice, Serve immediately and enjoy.