Even though I can feel the nip in the air today, and we had a spot of rain last night, it was a toasty Halloween weekend. We keep returning to the warmth of Indian Summer weather, but it feels like we should be way past that by now. And as intriguing as warmth might seem to those in colder parts of the world, most of the folks I talk to are ready to move on. But, as long as we’re sweating like fiends, something cool is always nice.
Cold brewing takes longer, but I like the flavor better. And I would rather dump some stuff in a jar and put it in the fridge overnight than wait for boiling hot tea to cool. And I’ve never been a fan of adding a berg’s worth of ice to quickly cool things down, because it dilutes the flavor.
Cold Brewed Blackberry Iced Tea (makes eight 1-cup servings)
1 small container (6 oz./180g) of fresh blackberries
1 Tbsp. sugar
1/2 oz. (15g) good quality loose black tea
8 cups (2 liters) water
Sprinkle the blackberries with the sugar and set aside for about an hour. Mash the berries with a fork until mostly crushed. Add the berry mash, tea and water to a large mason jar or other container. Put the container in the fridge and let steep for 24 hours. Strain and serve. Keep any remaining tea in the fridge.