This homemade Blueberry Iced Tea puts all store-bought teas to shame. It’s refreshing, beautifully purple, and made with only fresh ingredients.
Pair it with my Spinach Lemon Pasta or a slice of Strawberry Blueberry Pie.
I am an absolute sucker for fruit-infused iced teas. Anytime I go on a road trip or need an after grocery shopping reward, I grab an Arizona at the gas station.
The last time I got one I was looking at the ingredient label and was stunned! They are made with fake fruit juice, preservatives, artificial flavors and even food coloring. I knew I could do so much better!
This Blueberry Iced Tea recipe uses fresh blueberries, home-steeped tea, and is free of all the junky ingredients. It takes 20 minutes to make and is well worth the effort to make it at home.
For more blueberry goodness, try my Blueberry Blondies, Lemon Blueberry Cookies or these Mini Blueberry Muffins. If you like cocktails, this Blueberry Gin Cocktail is delish!
Blueberry Iced Tea Ingredients
This blueberry tea is only 5 ingredients, and you likely have the majority in your kitchen now. Keep reading because there are a few important tips to ensure your tea turns out perfect!
- Water
- Black Tea: You’ll need large (family size) cold brew black tea bags like Luzianne.
- Fresh Blueberries: The riper the better! Even if they are a little wrinkly, those typically have the best blueberry flavor. Don’t forget to wash your berries before making the syrup.
- Sugar: Feel free to use cane sugar or granulated sugar, either works. And if you’re wondering, I use a half and half blend of the two.
- Fresh Lemon Juice
You’ll also need to grab a large (2.5 quart) pitcher, saucepot for making the blueberry syrup, and a fine-mesh strainer for removing the blueberry pulp from the syrup.
How to Make Blueberry Iced Tea
1. Make the blueberry syrup. To a saucepot, add water, blueberries, sugar, and lemon juice. Allow the syrup to simmer for 15 minutes before straining away the blueberry pulp. Set aside.
2. Steep the tea. Add cold water and cold brew black tea bags to a 2.5 quart pitcher. Let it steep for 5 minutes before pouring in the blueberry syrup. Stir the two together and serve in glasses over ice.
Find the complete recipe with measurements below.
Storing Information
This Blueberry Iced Tea needs to be stored in the refrigerator. You can put it in an open top pitcher or one that is airtight and enclosed. It is best to drink your tea within 3 days or it becomes bitter and loses freshness of flavors.
Frequently Asked Questions (FAQ’s)
More Iced Tea Recipes To Try
Blueberry Iced Tea
EQUIPMENT
- glass pitcher - 2.5 quart
- fine mesh strainer - medium-sized
- saucepan - small
INGREDIENTS
- 6 – 8 cups water - (use 6 cups for a 2 quart pitcher, and 8 cups for a 2.5 quart pitcher)
- 3 – 4 bags cold brew tea bags - family size, Luzianne (use 4 for a stronger tea flavor)
Blueberry Syrup
- 2 cups blueberries - fresh, washed
- 2 cups water
- 1 cup sugar - granulated or cane
- ½ lemon - juiced
INSTRUCTIONS
- To a small saucepan, add the washed blueberries, 2 cups of water, sugar, and fresh squeezed lemon juice. Bring to a boil over high heat.
- Once the mixture is at a rolling boil, reduce heat to medium-low and allow it to simmer for 15 minutes.
- Remove blueberry syrup from the heat. Strain syrup into a measuring cup and refrigerate while steeping the tea. Discard the blueberry pulp.
- Fill glass pitcher with 6 to 8 cups of cold water and add the cold brew tea bags. Allow to steep for 5 minutes.
- Add the slightly cooled blueberry syrup to the tea and stir until well combined.
- Pour the Blueberry Iced Tea into glasses filled with ice and serve.
RECIPE NOTES
STORING INFORMATION
- Refrigerated in glass pitcher for 3 days, or until bitter.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
