Recipe – “Blackberry Iced Tea”

“Blackberry Iced Tea”
Victoria – “The Pleasures of Tea by Kim Waller & Nancy Lindemeyer
 
1/2    to 1 ounce pesticide-free marigold flowers
4        cups hot black tea, such as orange pekoe or Darjeeling
1        cup blackberries
          Honey, to taste
 
1.    Remove the petals from the flowers.
2.    Place 3 to 4 petals in each compartment  of an ice-cube tray.   Fill the compartments halfway with water and freeze for at least 2 hours.  Fill each compartment to the top with water and freeze until solid.
3.    In a medium-size bowl, combine the hot tea with the blackberries.  Set aside to steep for 1 hour.
4.    With the back of a wooden spoon, crush the berries against the side of the bowl.  Pour the mixture through a fine-meshed sieve into a pitcher, pressing on the solids with the back of the spoon to extract all the liquid; discard the solids.  Add honey to taste and chill for a least 2 hours.
5.    Serve in a tall glasses with the marigold ice cubes.
 
Makes abut 4 servings.
 
Suggested Orange Pekoe 

An Indonesian Orange Pekoe tea grown in the northern part of Sumatra. A bold Sumatra tea sometimes used in place of a Ceylon tea when blending several teas together. (Black) Country of origin: Indonesia Type: Bag    Size: 100 g. (Loose Tea)   Price: $14.00 (reg.price)
***Inspired music by “Oleta Adams” – “We Can’t Stay Here” (“Let’s Stay Here – Album)