Tidbit's For Trails (cont'd) 5

Tennessee Blackberry Sweet Tea

Blackberries are truly a southern crop. Yet they produce one of the best jam, jelly, juice, pie, cobbler, tea and wine fruits known to man. Tennessee offers a host of  "u-pick-'em" blackberry farms across our state. And did you know Blackberries grow wild in abundance along many of the trails?

You might make a pitcher of blackberry tea from store-bought tea bags (Lipton makes a good one.) But for a taste that is truly Tennessee, try my made from scratch delight!

3  cups  fresh or frozen Tennessee blackberries, thawed

1 1/4  cups  sugar

1  tablespoon  chopped fresh mint

Pinch of baking soda (to soften any bitter taste)

4  cups  boiling water

2  family-size regular tea bags

2 1/2  cups  cold water

Garnishes: fresh blackberries, fresh mint sprigs, lemon slices.

Combine blackberries and sugar in large container. Crush blackberries well with wooden spoon. Add mint and baking soda ( just a pinch). Set aside.

Pour 4 cups boiling water over tea bags; cover and let stand 3 minutes. Discard tea bags.

Pour tea over blackberry mixture; let stand at room temperature 1 hour. Pour tea through a wire-mesh strainer into a large pitcher, discarding solids. Add 2 1/2 cups cold water, stirring until sugar dissolves. Cover and chill. Fill thermos. Garnish, if desired.

Noted for her quiet gatherings centered on conversation and fine foods rather than music and dancing, Sarah Polk is particularly noted for hosting the first annual Thanksgiving dinner at the White House, as well as opening The White House receptions to the public.