Sometimes summer just calls for simple drinks.
Just cool and refreshing and mildly sweet.
Bags of decaffeinated black tea and a little sachet of lemons and blueberries.
Lingering together in a pitcher of cool water, and pressed and prodded with a wooden spoon to release pulp and essence.
Then parked out in the direct sunshine for hours, until it’s a deep, dark gold and tastes like blueberries and lemons.
Sweetened naturally, and just the way you like it.
Enjoy on a porch swing with a beachy novel in your lap and chirping birds in the distance – or at least while pretending it.
- 1/2 cup fresh blueberries, rinsed and drained
- 1 lemon, cut into eighths
- 10-12 decaffeinated black tea bags
- 10-12 cups of water
- 1/4 cup agave syrup (or to taste)
- cheese cloth
- kitchen twine
Create a sachet of the lemon and blueberries by placing them on a double-layered square of cheesecloth, then pulling the edges up and securing with kitchen twine.
Fill a pitcher with desired number of cups of water.
Float tea bags (the same number as cups of water) in the pitcher of water.
Add the sachet of lemon and blueberries.
Gently poke an prod the sachet until some pulp is released. You can be a little rough with it, just careful not to break the cheesecloth.
Set out in direct sunlight for 3-5 hours.
When tea has reached desired color, bring inside and remove sachet and spent tea bags, squeezing tea bags into the pitcher to drain before discarding.
Pour tea through sieve to remove unwanted pulp.
Add agave syrup to taste.
Chill for about 2 hours.
Serve over ice.
Keep remaining tea covered and refrigerated.
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