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.