Online Editor for Radio One Baltimore
I am on the scene gathering exclusive content on the biggest artists in the industry. My career started in 2000 as the Managing Editor of my college newspaper and literary magazine at Penn State University where I earned a bachelors degree in Communications, focus in Broadcast Journalism. I possess 10 years of experience writing for local publications and magazines including the Afro-American Newspaper and Trends Magazine. After working in radio in State College, Pennsylvania I continued on to further my career in pursuing a masters degree in Marketing from Johns Hopkins University. I completed my masters in 2011.
Follow me on twitter @ROBINRAZZI
1/4 Cup of Mint Leaves, Crushed (1 Leaf Per Serving)
4 Cups of Boiling Water
1/2 Cup of Sugar
6 Packages of Blackberries
Directions:
Place tea bags and mint in a heat proof pitcher. Add boiling water. Steep at least 10 minutes. Strain into another pitcher and discard mint and tea bags. Stir in sugar. Put blackberries in a blender or food processor; strain through a fine sieve. Discard pulp and seeds. Stir blackberries into tea. Taste and adjust sugar as desired. Chill. Serve over ice garnished with mint leaf and 2 or 3 blackberries.
