Blackberry-Citrus Fruit Tea: A Puckett’s Signature You Can Make at Home
Even though it’s technically fall, everyone in the South knows summer doesn’t always take the hint. Around here we’ve got those “Second Summer” seasons, when the calendar says one thing but the temps say another. Right now we're at seasonal norms, but just wait! Regardless of the forecast, I always think it's the perfect time for one of my favorite items on the menu: our fruit tea. And honestly, these seasonal norms are perfect for porch sippin' anyway.
Sweet tea may be a staple, but fruit tea has earned its place in hearts and Mason jars across the South. No one knows exactly where it came from (there are plenty of theories), but it’s a true classic.
We talked about adding fruit tea for years before it ever showed up on the menu. I remember waiting with bated breath as the conversations were happening. When we finally did it, we wanted something that let the iced tea shine through. Something that could become a staple for us. A perfect option for those who wanted something NA that was truly refreshing.
That led us to our signature blackberry-citrus fruit tea. The sweet richness of blackberry and the pop of tart citrus are the perfect match for freshly brewed iced tea. And wouldn’t you know, it goes especially well with our BBQ.
Fun fact: across all our Puckett’s locations, we serve over 2,000 glasses of this fan favorite every single month.
Wanna try it at home? Here’s how to bring a little Southern refreshment into your own kitchen.
Puckett’s Blackberry-Citrus Fruit Tea Recipe
What You’ll Need:
Freshly brewed iced tea (we like blends made for iced tea, use sweet or unsweet based on your preference)
Blackberry-citrus syrup (see recipe below)
Sprigs of mint for garnish
Ingredients:
1 pint of blackberries
Juice of 1 lemon
Juice of 1 orange
3/4 cup of sugar
Instructions:
Combine all ingredients in a pot and cook over medium heat for 25 minutes.
Remove from heat and strain to remove seeds.
Save the leftover blackberry-citrus mash. It’s delicious on biscuits or pancakes!
Make Your Tea
By the glass:
Use 2 ounces of syrup per 1 cup of iced tea. Stir well, pour over ice, and garnish with a sprig of mint. Bonus points if you serve it in a Mason jar.
For a quart:
Combine all your syrup with 4 cups of sweet or unsweet tea. Stir and refrigerate. When ready to serve, pour over ice and don’t forget the mint.
Your syrup will keep in the fridge for up to 5 days, but let’s be honest, it rarely lasts that long.
Whether you're joining us at one of our locations or sippin’ at home, we hope every glass brings a little Southern comfort your way. Cheers, y’all!
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Written by: Amy Whidby
Creative Director, A. Marshall Hospitality
Amy has been part of the AMH family since 2004, when she first came on board as a freelance designer. When she’s not bringing our brands to life, she’s likely playing with her golden retrievers or planning her next camping trip with her husband, Joe.