Yet another use for Himalayan blackberries

Aside from making a really lovely wine, I have a new favorite use for Himalayan Blackberries: iced tea. (They really take iced tea to the next level because it's got all that berry flavor and is sweet-sweet enough that unless you're southern, you won't need any additional sugar.) They way I figure, if people can hustle it in bottles in the store for a few dollars, I'd be a fool not to make it myself and save a fortune.

Here's the basic recipe:

4 tea bags, black tea (your choice).
2 qts water, boiled
Handful of blackberries, lightly crushed (to release the juices)
optional a small ammount of sugar or honey (if you need it)
a 4 qt pot
(a strainer, to strain the pulp out)

pour 2 qts of boiling water over the tea bags and lightly crushed berries.
Let this sit for at least 15 minutes (but even longer is better).
Then add additional water (up to two qts) of cold water, mix.
Let stand for awhile to cool down a bit.
Then strain and pour into a pitcher or other container.
Refrigerate and enjoy.