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.
The previous issue of Hyphen is available in its entirety for your perusing pleasure. Almost as good as having it right in your hands!