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Berry, melon, and mint iced tea

Servings:
Serves 6 Servings
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Ingredients

  • 5 cup cold water
  • 1 1/2 cup sugar
  • 3 cup 3/4-ounce packages fresh mint, plus extra sprigs for serving
  • 5 cup english breakfast tea bags
  • 1/4 teaspoon pure peppermint extract
  • 2 cup 12-inch cubes watermelon, plus extra for serving
  • 16 cup strawberries, stemmed, halved, plus extra for serving
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon bottle prosecco, chilled
  • 1 teaspoon 1/2-pint container blackberries

Preparation

Baking Directions:

Bring the water, sugar, and 3 packages of mint to a boil in a heavy large saucepan, stirring until the sugar dissolves.

Remove from the heat; add the tea bags.

Let steep 10 minutes.

Strain into a large pitcher or bowl.

Mix in the extract and salt.

Place the watermelon cubes, then halved strawberries into a blender.

Blend to a fine puree, stopping to push the fruit into the blades as needed.

Working in batches, strain the puree through a fine-mesh sieve into a bowl, pressing and mashing until just the berry seeds are left.

Stir puree into the tea and add the lemon juice.

Chill until very cold, at least 2 hours and up to 1 day.

Before serving, add prosecco to tea.

  Put a few ice cubes into each of 6 glasses or water goblets.

Add some melon cubes, halved strawberries, and blackberries to each glass.

Pour tea into each glass.

Garnish with fresh mint sprigs and lemon wedges.