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

Say hi to Brenda and sample some of her delicious jambalaya at the Hyphen Hoedown [1] this Saturday, March 2, celebrating the release of Issue 26: The South [2].

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 [3]

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 [4].