- 1/4 Cup mint leaves, crushed, 1 leaf per serving reserved for garnish
- 4 Cups boiling water
- 1/2 Cup sugar
- 6 Packages (6 ounces each) Driscoll's Blackberries, reserve 2 to 3 per serving
- 5 black tea bags
Place tea bags and mint in a heat-proof pitcher. Add boiling water. Steep at least 10 minutes. Strain into another pitcher and discard mint and tea bags. Stir in sugar. Purée blackberries in a blender or food processor; strain through a fine sieve. Discard pulp and seeds. Stir blackberry purée into tea. Taste and adjust sugar as desired. Chill.
Serve over ice garnished with mint leaf and 2 or 3 blackberries.