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 Sprigs 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* weather.