Black Currant Or Blueberry Iced Tea - cooking recipe

Ingredients

4 rooibos tea bags or 4 honeybush tea bags
2 cups black currants or 2 cups blueberries
1/2 cup granulated sugar

Preparation

Steep tea in 8 cups (2 L) boiling water for 5 minutes. Discard bags.
Meanwhile, in large saucepan, bring currants or blueberries, sugar and 1 cup water to boil.
Reduce heat to medium-low; simmer, stirring, until fruit breaks down (about 5 minutes).
Add to tea; let cool to room temperature (about 30 minutes).
Refrigerate until cold (about 2 hours).
Strain through cheesecloth-lined sieve into pitcher, pressing solids only gently so beverage remains clear.
Serve with ice cubes.