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RESERVE two or three blackberries per serving of tea for garnish.
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PURÉE remaining 6 packages blackberries in a blender or food processor.
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STRAIN purée through a fine sieve.
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DISCARD pulp and seeds.
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SET ASIDE blackberry purée.
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PLACE 5 tea bags into a heat-proof pitcher.
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RESERVE one mint leaf per serving of tea for garnish.
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ADD remaining ¼ cup crushed mint leaves.
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ADD 4 cups boiling water.
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ALLOW to steep at least 10 minutes.
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STRAIN into another pitcher and DISCARD mint and tea bags.
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STIR IN ½ cup sugar.
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STIR IN blackberry purée.
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TASTE tea and ADJUST sugar as desired.
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PLACE tea into refrigerator until chilled.
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SERVE over ice.
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GARNISH each serving with mint leaves and two or three whole blackberries.