Blueberry Iced Tea with Lemon and a Hint of Mint
Blueberry iced tea is a unique twist on traditional iced tea. It will quench everyone's thirst.
Servings 6 people
- 2 cups fresh blueberries
- 2 cups sugar This is up to you. Add less or more sugar if necessary.
- juice of one lemon
- 7 ½ cups water divided
- 3-4 fresh mint leaves
- 4 black tea bags
In a sauce pan over medium high heat, half of the water and 2 cups of fresh blueberries. Once boiling cook for about 3 minutes.
Mash all of the blueberries as they cook. Pour the mashed fruit juice in a fine strainer into a bowl.
Use the back of a spoon to squeeze the blueberry juice into the bowl.
Pour the strained blueberry juice, the lemon juice, the remaining water and mint leaves into the pitcher.
Mix very well then add the tea bags. Refrigerate for 7-24 hours.
Pour ice into each glass then the blueberry juice.
HOW TO MAKE BLUEBERRY ICED TEA ON THE STOVE-TOP
1.) In a saucepan over medium high heat, add the blueberries, sugar and water. Let it come to a boil and cook for 3 minutes. Mash all of the blueberries as they cook.
2.) Pour the mashed blueberries into strainer into a bowl. Use the back of a spoon to squeeze the blueberry juice into the bowl.
3.) Using the same pot over medium high heat add the water. Let it come to a boil. Add the black tea bags. Steep for 5 minutes. Pour the tea, the blueberry juice, the remaining water, lemon juice and fresh mint into the pitcher. Mix well. Refrigerate overnight. Serve with lots of ice.
Make in ADVANCE: This recipe tastes waaaay better if you make it hours in advance. I like to let the flavors mingle in the fridge for about 7 hours to overnight.
Fresh or Frozen Blueberries: I've used both fresh and frozen blueberries. Feel free to use either but you should use fresh blueberries. They taste a lot better in this particular recipe.
Tea bags: I like to use Luzziane.