blackcurrant ice tea by Nate Everett


Ice tea with a French twist. My usual go-to version of summery ice tea is PG Tips with lemon juice and a dash of sugar. But I wanted to change it up a bit AND make use of the blackcurrant (or cassis - my favorite flavor ever!) goodies that my parents brought back from their recent trip to Quebec City. 


Blackcurrants are widely popular throughout Europe and French-speaking Canada, but most Americans have never experienced their intense and delightfully tart flavor (more on that here - it's an interesting read). Across the Atlantic, Europeans harness blackcurrants for a variety of culinary treats including sorbet, teas, syrups, juices, desserts, ice cream, jam and much more.

This recipe is incredibly easy to make and you're likely to find Twinings blackcurrant tea at Whole Foods. Tho the vinegar is harder to come by, in which case raspberry vinegar is a fine substitute. Bon appetit! 


for the tea:

  • 4 blackcurrant tea bags
  • 4 cups water
  • 2 teaspoons blackcurrant pulp vinegar (or raspberry vinegar)
  • 1 lime, quartered
  • 1 sprig mint

for the simple syrup:

  • 1/4 cup sugar
  • 1/4 cup water
  1. Bring the water to a boil. Place the tea bags in a heatproof pitcher and pour in the hot water. Refrigerate, uncovered, for at least one hour, or until tea has cooled. 
  2. While the tea is cooling, make the simple syrup. Combine the sugar and water in a small saucepan and bring to a simmer over low heat. Cook until the sugar has dissolved completely. Allow the syrup to cool to room temperature.
  3. Add the vinegar and simple syrup to the tea. Stir to combine. Serve over ice and garnish with lime wedges and mint.

If you make this recipe, hashtag a pic to #spiceandhutch and post to Instagram, Facebook and/or Twitter. I'd love to see your culinary creations!