Video by R.J. Lozada. Photos by Andria Lo.
Bring a little of the Big Easy into your kitchen with Brenda's Sweet Watermelon Tea:
Photo by Libby Truesdell.
Growing up in the Deep South, sweet tea was the only tea. When I was dreaming up ideas for my first restaurant far, far from the South I came up this concoction in the hopes of updating an age-old idea while still conveying the sense of place where that idea was born.
For one gallon:
5 black tea bags (we use good ol’ Lipton)
3/4 C sugar
3 c watermelon puree, (peeled, seeded watermelon, pureed in a blender)
2 zprigs of Thai basil lightly mashed and bruised to release its aromatics
Lots of ice
Tiny watermelon wedges for garnish
Bring water to a simmer. Remove from heat then add tea bags and sugar. Stir. Let cool completely then add watermelon puree and basil. Pour over ice and garnish. Best served on a porch somewhere in 100-degree weather.
For more Southern-inspired recipes from Chef Brenda, visit her blog at chefbuenviaje.com.