As summer ebbs, an unrelenting sun will bleach blossoms in beds gone dry and overgrown. The vibrant pinks and reds of spring will fade as the blues and greens of the forest floor become ascendant. The landscape of the shade garden is serene and sings a sirens song; these are the spots that lure us to stroll or sit and read and ponder. A pensa tola. Grab a chair, stake a claim and pour an icy flavored tea. The day has passed too quickly. Stay awhile and enjoy the insects song. I hope you enjoy the pictures. I know you will like the tea.
Iced Blueberry Tea
Ingredients:
1 (16-oz.) package frozen blueberries
1/2 cup fresh lemon juice
4 cups water
3 family-size tea bags
3/4 cup sugar
Directions:
1) Bring blueberries and 1/2 cup fresh lemon juice to a boil in a large saucepan over medium heat. Cook, stirring occasionally, about 5 minutes. Remove from heat, and pour through a fine wire-mesh strainer into a bowl, using back of a spoon to squeeze out juice. Discard solids.
2) Wipe saucepan clean. Bring 4 cups water to a boil in same saucepan; add 3 family-size tea bags, and let stand 5 minutes. Remove and discard tea bags. Stir in 3/4 cup sugar and blueberry juice mixture. Pour into a pitcher; cover and chill 1 hour. Serve over ice. Yield: 5 cups.
I so enjoy participating in Outdoor Wednesday. I'm sending this to Susan at A Southern Daydreamer who hosts the event.
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