This morning, I was tempted to write about finally tackling the sleeves on my garter yoke cardi. My wool cardigan. ‘Wool’ being the operative word. But its 99 degrees and even just writing the word ‘wool’ makes me want to run nekkid thru a sprinkler in the front yard. Neighbors be damned.
So, I’m switching tactics. A brief post about my new favorite iced tea recipe. ‘Iced’ being the operative word. Nice and cool and totally fitting a sweltering day in the country.
I will preface this post by admitting that this recipe is not my own. I came across it in a magazine while waiting in a doctors office, took a photo of it with my phone so I would remember it, and promptly forgot to note from what magazine I found it. Its not super complicated, so I feel (sort of) justified in posting it without noting the proper source. Is it enough to just mention that its not mine, make a blanket apology to the actual creator of said recipe, and leave it at that? I think so…
I’m not a huge fan of flavored teas. Hot or cold. Its just not my thing. I’m more of a plain-jane tea kind of gal. I’ll take my Lipton any day of the week. Its my tea of choice. But when I saw this recipe, I just had to give it a go. I mean, its just plain black tea and blueberry jam. How could this NOT work?
Well, let me assure you, it does.
Take out a fine mesh strainer (all I had was a mini tea strainer, so I simply used that) – throw 2/3 cup blueberry jam (I heart Trader Joe’s Blueberry Preserves) in the strainer, mush it around to strain all the liquid out (leaving just the gooey fruit solids).
At the same time, boil 6 cups of water and add it to a pitcher with 6 tea bags (I used decaf) – after the tea bags steep, remove the bags and while the tea is still hot, add the concentrated jam (the bit you just strained), stir, and throw it in the fridge for a few hours. Serve over ice.
Deeee-lish. A yummy, not-TOO-sweet fruity iced tea which just screams to be drunk on a hot summer afternoon on the front porch, with some (cotton) yarn and needles in the lap.