Video by R.J. Lozada. Photos by Andria Lo.

Say hi to Brenda and sample some of her delicious jambalaya at the Hyphen Hoedown this Saturday, March 2, celebrating the release of Issue 26: The South.

Bring a little of the Big Easy into your kitchen with Brenda's Sweet Watermelon Tea:

Photo by Libby Truesdell.

Brenda’s Sweet Watermelon Tea

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)

Gallon water

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.