Simpson And Vail’s Iced Tea Blend With Basil And Blackberries

Aug 24, 2012

The weather is starting to cool off here in the northeast.  Thankfully it’s still warm enough to enjoy a nice glass of iced tea made with Simpson and Vail loose tea and some pickings from the garden.

In addition to summer squash growing profusely, I seem to have an over abundance of basil plants this year.  SOME people here may say I have a slight “problem” that may require therapy, and I readily agree that the basil is a little out of control this year.  In my defense though, I saw a little woodchuck in the Spring and I may have over-reacted when I started putting seeds in the raised beds.

Who knew that ALL the seeds would grow and that no creatures would visit the garden!  So I potted basil plants and gave them away to friends and neighbors and have been furiously making pesto and basil cubes to freeze.  As addictions go, it’s not the worst one I suppose, but I recognize that I let it get a little out of hand this year.

So this morning when asked what I was off to do, I replied that I was heading over to the community garden to pick some blackberries, then come back home to pick some basil so I could make an iced tea.  I was told that I was really reaching for ways to get rid of the basil, but that’s obviously coming from someone with  a low sense of basil appreciation.

Basil Iced Tea

- 7 tsp Simpson and Vail Iced Tea Blend Tea
- 3/4 cup fresh blackberries
- 12 freshly picked basil leaves, cut into pieces
- 4 cups boiling water
- ice
- lemon slices
- maple syrup, to taste

In a large pot combine the loose tea, blackberries, and cut basil. Fill the pot with the boiling water, mash the blackberries, cover and steep for 5 minutes.

Strain out the leaves and fruit.  Chill. Then pour over ice.  Add a little maple syrup and a slice of lemon.  Enjoy!



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