Mother’s Day Boozy Berry Iced Tea–RECIPE


Ah Mother’s Day: my least favorite of all the Hallmark holidays. A day supposedly dedicated to mom (um me) to be pampered and showered in love and luxurious gifts.

In reality, it’s a day more likely spent shuttling between families, trying to balance two sets of grandparents–if you are lucky. Or trying to schedule an age-appropriate activity around naptime. Or just cleaning up and cooking as you would on any other day.

In short, it will not likely be spent how mom actually wants: alone, in yoga pants, with a glass of wine, and a Netflix binge-fest.

Recognizing the realities of busy family lives, I decided to help moms everywhere just a smidge with some refreshment sure to lift spirits: homemade berry iced tea.

The great part about this iced tea is that you can put out a nice, chilled pitcher of the fruit beverage for guests, and spike yours to make the day a little easier. And no one need be the wiser why mom seems so relaxed and happy despite the fact that chaos ensues today just like any other day.



8 cups water

10-12 black tea bags (such as English breakfast or Lipton)

½ cup sugar

2 pints mixed fresh or frozen berries (if using frozen, make sure to thaw first)

Lemon slices


Additional frozen berries (optional)

Vodka (optional)

Triple sec (optional)


1. Boil 8 cups of water for tea. Once the water has come to a boil remove from heat and add ½ cup sugar and tea bags. Allow to sit five minutes and then remove tea bags.

2. Chill tea.

3. In a food processor fitted with blade attachment or a blender, puree fresh or thawed berries. Strain the pureed berries through a fine mesh sieve. Discard berry solids.

4. Add strained berry juice to iced tea. Serve with slices of lemon, plenty of ice and frozen fruit if desired. (The frozen fruit will help keep the iced tea chilled without watering it down).

To make the spiked iced tea: Pour one cup of berry iced tea over ice. Add ½ shot triple sec and 1 shot vodka. Stir and serve with slice of lemon.

Shannon Sarna

Shannon Sarna is Editor of The Nosher. Born to an Italian mother who loved to bake, a Jewish father who loved to experiment, and a food chemist grandfather, loving and experimenting with diverse foods is simply in her blood. Her writing and recipes have been featured in Tablet Magazine, JTA News, The Jewish Week, Joy of Kosher Magazine and Buzzfeed. She graduated from Smith College in Northampton, MA with a degree in Comparative Government and Spanish Language and Literature and currently lives in Jersey City, NJ. To see what Shannon is cooking and eating, follow her on Twitter and Instagram.

The opinions expressed here are the personal views of the author. Comments are moderated, so use your inside voices, keep your hands to yourself, and no, we're not interested in herbal supplements.

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