Homemade Blueberry Iced Tea

Course Drinks

Cuisine American

Prep Time 10

Cook Time 10

Cooling Time 30

Total Time 50

Servings cups

Add 8 ounces frozen wild blueberries ¾ cup granulated sugar, and ½ cup water to a medium pot over high heat until it comes to a boil, then reduce to medium heat for about 5 minutes, crushing the blueberries with the back of a wooden spoon.
Turn off the heat, and let it sit for 30 minutes.
Meanwhile, bring 2 cups of filtered water to a boil and then steep 8 earl grey tea bags in the hot water for 5 minutes. If using loose leaf tea, make sure to put it in an infuser ball before adding it to the water.
Remove the tea bags, squeezing them gently to release any retained liquid.
Pour the remaining 6 cups of filtered water into a large pitcher, followed by the tea. This will help cool it down.
Strain the blueberry syrup through a fine-mesh sieve and discard the pulp.
Add the blueberry syrup and ¼ cup lemon juice to the pitcher with the tea.
Serve over ice and garnish with fresh blueberries if desired.

Store in an airtight container in the refrigerator for up to 4 days.
I recommend preparing tea with filtered water for the best taste.
The recipe can be halved for a smaller pitcher.
8 cups of store-bought unsweetened iced tea may be used in place of homemade. We like Pure Leaf or Gold Peak.