Last year I went on the Sanford Food Tour, a town just north of Orlando. If you happen to be in the area, this is such a fun tour – there are biscuits and gravy, meatball lollipops, and apple strudel making. And don’t worry, there are plenty of great treats for gluten-free and veggie eaters too. One of our stops was at a place called Dreamy Cakes, a small confectionary shop where we ate lavender macaroons and drank mojito ices tea.
I loved the mojito tea, so incredibly refreshing on a hot Florida day. And now that we are deep into the summer, the weather across the country is hotter than ever. I have been in New York City for two weeks and I would swear it is twice as humid here as it is in Florida. I guess the difference is that I walk everywhere in New York, while in Florida we drive in an air conditioned car from one place to the next.
So I decided to expand on the mojito idea and add some super refreshing blackberries into the mix. So amazing. I think anything fruity is perfect in the summer, the kind of drink you take outside and sit on the front porch – if you can stand the heat that is. Or maybe just make this Blackberry Mojito Iced Tea and relax in the comfort of your air conditioned house.
On a side note, due to my anti-inflammatory diet, I have began using Splenda in place of white sugar. However, feel free to use whatever type of sugar you prefer.
For the blackberry syrup:
- 1/2 cup organic blackberries
- 1 cup Splenda
- 1 cup filtered water
For the tea:
- 1/2 cup mint leaves,, loosley packed
- 4 tsp. Splenda,, 1 tsp. per glass
- 2 limes,, cut into wedges
- 6 green tea or black tea bags
- 10 cups filtered water,, divided
To make the blackberry syrup:
- Add the blackberries, sugar and 1 cup filtered water to a saucepan and bring to a light boil.
- Stir until the sugar dissolves.
- Remove saucepan from heat and set aside to cool.
To make the tea:
- Bring 4 cups to a boil. Add the tea bags and allow the tea to steep for 30 minutes.
- Remove the tea bags and pour the tea into a 2 quart pitcher.
- Add the remaining 6 cups of filtered water to the tea.
- Divide the mint leaves among 4 serving glasses.
- Add two lime wedges into each glass and top with 1 tsp. of Splenda.
- Add 2-3 blackberries into each glass.
- Muddle gently to release juice from the limes and oils from the mint leaves.
- Add ice to each glass and fill with the green tea.
- Sweeten each tea with the blackberry simple syrup until desired sweeteness.
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Wooden spoon by Earlywood Designs