Best Blueberry Iced Tea Recipes

BLUEBERRY ICED TEA

Steps:

• In a 5-qt. slow cooker, combine water, blueberries, sugar and salt. Cover and cook on low heat 3 hours. , Turn off slow cooker; add tea bags. Cover and let stand 5 minutes. Discard tea bags; cool 2 hours. Strain and discard blueberries. Pour into pitcher; serve over ice cubes. If desired, top each serving with additional blueberries, lemon slices and fresh mint leaves.

BLUEBERRY ICED TEA

Steps:

• Combine blueberries and about a cup of iced tea in a blender and puree until smooth. Strain through a fine sieve into a pitcher and add remaining iced tea. To serve, pour into glasses over ice.

BLUEBERRY-BASIL ICED TEA

Steps:

• Bring 4 cups water to a boil with 1 cup each blueberries and fresh basil and 5 tablespoons sugar; stir to dissolve the sugar. Let cool 5 minutes. Add 12 white tea bags and steep 5 minutes. Strain through a fine-mesh sieve into a pitcher, gently pressing on the solids. Stir in 3 cups cold water. Chill. Serve over ice with blueberries and basil sprigs.

BLACK CURRANT OR BLUEBERRY ICED TEA

Steps:

• Steep tea in 8 cups (2 L) boiling water for 5 minutes. Discard bags.
• Meanwhile, in large saucepan, bring currants or blueberries, sugar and 1 cup water to boil.
• Reduce heat to medium-low; simmer, stirring, until fruit breaks down (about 5 minutes).
• Add to tea; let cool to room temperature (about 30 minutes).
• Refrigerate until cold (about 2 hours).
• Strain through cheesecloth-lined sieve into pitcher, pressing solids only gently so beverage remains clear.
• Serve with ice cubes.

BLUEBERRY & MINT ICED TEA

Steps:

• Boil the kettle and put the tea bags in a jug. Pour over 500ml boiling water and leave to steep for 5 mins. Meanwhile, put 100g blueberries in a jug, add the sugar and lightly crush with the end of a rolling pin or a potato masher. Remove the tea bags from the water, pour the tea over the blueberries and top up with another 300ml cold water. Add a large handful of ice to cool quickly, or chill until cold.
• When you're ready to pack your picnic, pour the iced tea into bottles or flasks. Add a few sprigs of fresh mint, some lemon slices and the remaining blueberries. Seal and store in a cooler bag.

BLUEBERRY-LEMONADE ICED TEA

Steps:

• In a large saucepan, add the frozen blueberries, and the water.
• Bring water to a boil; stir once or twice while waiting for the water to come to a boil.
• After the water comes to a boil, reduce heat to a simmer, cover the pan, and simmer the berries for 10 minutes.
• Remove pan from the heat, and strain the water/blueberries.
• Add the tea bags to the pan, cover the pan, and steep the tea for 1 hour.
• Remove the tea bags from the pan, and strain the tea twice.
• Pour the blueberry-tea into a heat proof glass pitcher.
• To the pitcher, add one tub of the sugar-free lemonade flavored drink mix, and give the mixture a good stir.
• Add the blueberry juice to the pitcher, and stir.
• At this point you can immediately serve the tea in a glass filled with ice, or you can chill the tea in the refrigerator until ready to serve.

BLUEBERRY LEMON ICED TEA

Steps:

• Preparation Bring 1 (16-oz.) package frozen blueberries and 1/2 cup fresh lemon juice to a boil in a large saucepan over medium heat. Cook, stirring occasionally, 5 minutes. Remove from heat, and pour through a fine wire-mesh strainer into a bowl, using back of a spoon to squeeze out juice. Discard solids. Wipe saucepan clean. Bring 4 cups water to a boil in same saucepan; add 3 family-size tea bags, and let stand 5 minutes. Remove and discard tea bags. Stir in 3/4 cup sugar and blueberry juice mixture. Pour into a pitcher; cover and chill 1 hour. Serve over ice.

PEACH BLUEBERRY-BASIL ICED PEACH TEA

Steps:

• Crush blueberries and basil with wooden spoon in 1-quart glass measuring cup. Stir in Pure Leaf™ Not Too Sweet Peach Tea. Strain and serve in ice-filled glasses. Garnish, if desired, with additional blueberries and basil.
• For a pitcher, simply double the recipe.
• For a cocktail version, simply add ¼ cup light rum.

BLUEBERRY-LEMON ICED TEA

Steps:

• Bring package of frozen blueberries and lemon juice to a boil in a large saucepan over medium heat. Cook, stirring occasionally, 5 minutes.
• Remove from heat, and pour through a fine wire-mesh strainer into a bowl, using the back of a spoon to press out juice. Discard solids. Wipe saucepan clean.
• Bring 4 cups water to boil in same saucepan;add 3 family size teabags, and let stand 5 minutes. Remove and discard teabags.
• Stir in 3/4 cup sugar and blueberry juice mixture. Pour into pitcher;cover and chill 1 hour. Serve over ice.

BLUEBERRY ICED TEA

Steps:

• To make the tea concentrate you will place the tea bags in a medium bowl into which you will add the boiling water and steep for 10 minutes, then reemove the tea bags.
• To the tea add your honey and mint, making sure to mix well. Allow to cool to room temperature on the counter. Once cooled remove the mint leaves.
• Add the fruit juices and tea concentrate into a large pitcher, mix and place in the fridge until needed.
• Fill a large frosted glass with ice cubes, then add 1/2 cup of the tea-juice mixture, fill the remainder of the glass with the club soda. Garnish with a lime slice and sprig of mint.
• Sit and enjoy this refreshing drink.

BLUEBERRY ICED GREEN TEA

Steps:

• Bring 2 cups of water to a boil and remove from heat.
• Mix in 1/2 cup of room temperature water, add the tea bags and steep for 10 minutes.
• Remove the tea bags and add the remaining water.
• Mix in the blueberry syrup until it reaches the desired sweetness.
• Chill in the fridge, add ice and enjoy.