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3 tsp. loose tea or 1 tea bag per quart of cold water

Place tea in cold water in a jar with a lid. Put lid on and place in a sunny spot for 3-6 hours. When tea is to strength, remove tea ball/teabag. Refrigerate.

To serve, pour over ice cubes. Add sugar if desired. Puree and add 2 Tbsp. fresh blackberries. You may wish to strain this first.


Purée 1/2 cup blackberries in 4 cups of your favorite lemonade. Strain, pour over ice and enjoy!


Makes: 4 servings
2, 8-rib lamb racks
2 Tbsp. Dijon mustard
2 tsp. Herbs de Provence
Salt & Pepper
1/2 cup Blackberry Port
1 1/2 cups beef stock
1 large bunch spinach

1.    Preheat the oven to 425ºF. Cut the lamb racks into 4, 4-rib racks and set in a roasting pan. Brush the top and sides of the lamb with the mustard; sprinkle with herbs de Provence, salt & pepper.
2.    Roast the lamb 22-25 minutes for rare, 25-28 for medium rare and 30 for medium.
3.    When done, set the lamb on a plate, tent with foil, and rest 10 minutes. When the lamb is just about ready, fill a large skillet with 1/4-inch of water and bring to a boil. Add the spinach and cook until just wilted, reserve on low heat. Drain.
4.    Place the roasting pan on the stovetop over medium-high. Add the port and reduce by half. Simmer 5 minutes.
5.    Divide and place the drained spinach, on 4 heated plates. Slice the lamb racks and set on top of the spinach. Pour some of the sauce over and serve. Serve the rest of the sauce in a sauceboat.


For the chicken:
4 boneless, skinless chicken breasts
2 Tbsp. olive oil
2 tsp. fresh thyme
Salt & pepper
For the salad:
4 Tbsp. olive oil
4 Tbsp. orange juice
4 Tbsp. balsamic vinegar
Salt & pepper
6 cups salad greens
1/2 cup blackberries
1/3 cup pecan halves
100 grams goat cheese

1.    Preheat the grill to medium high. Brush the chicken with the oil and sprinkle with thyme, salt & pepper. Grill until just cooked through. Cool to room temperature. Chill in the fridge.
2.    Whisk together the olive oil, orange juice, vinegar, salt & pepper in a salad bowl. Add the greens and gently toss. Place the greens on the plates. Top the salad with blackberries, pecans and goat cheese.
3.    Slice the chicken and place on top.


2 Tbsp. butter
3 Tbsp. packed brown sugar
1/3 cup dry white wine
1/3 cup orange juice
2 Tbsp. Balsamic vinegar
1 1/4 cups blackberries
2 cups chicken stock
1 tsp. chopped fresh rosemary
salt, pepper and honey to taste

Melt butter in skillet set over medium heat. Add brown sugar and stir until it melts and mixture begins to bubble. Carefully add wine, orange juice and vinegar and bring to a boil, stirring until sugar mixture dissolves. Add berries and chicken stock and boil until sauce thickens and is reduced to about 1 1/2 cups. Strain sauce through a sieve, pressing on berries with the back of a spoon. Stir in rosemary and salt, pepper and honey to taste..

Delicious with pork, duck, and chicken.