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Blueberry Lavender Iced Tea: A Refreshing Summer Recipe

  • Total Time: 30 minutes
  • Yield: 6 servings 1x

Description

Refreshing Blueberry Lavender Iced Tea with homemade syrup and black tea. A unique, calming beverage perfect for hot days.

Ingredients

Scale
  • 6 cups water, divided
  • 1 cup fresh or frozen blueberries
  • 2 tablespoons dried culinary lavender buds
  • 1/2 cup granulated sugar (adjust to taste)
  • 4 black tea bags (or equivalent loose leaf tea)
  • Ice cubes, for serving
  • Optional garnishes: fresh blueberries, lavender sprigs, lemon slices

Instructions

  1. Combine Water and Blueberries: In a medium saucepan, combine 2 cups of water and the blueberries. If you’re using frozen blueberries, no need to thaw them first. They’ll break down nicely as they cook.
  2. Add Lavender: Stir in the dried lavender buds. Make sure you’re using culinary lavender, as other types might have a different flavor profile.
  3. Simmer the Mixture: Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to low and let it cook for about 15-20 minutes. This allows the blueberries to release their juices and the lavender to infuse the water with its flavor. Stir occasionally to prevent sticking. You’ll notice the blueberries start to soften and burst.
  4. Strain the Syrup: Place a fine-mesh sieve over a heat-proof bowl. Carefully pour the blueberry-lavender mixture through the sieve, pressing down on the solids with the back of a spoon to extract as much liquid as possible. Discard the solids (or save them for another use, like adding to oatmeal!). You should have a beautiful, deep purple syrup.
  5. Add Sugar and Dissolve: Return the strained syrup to the saucepan. Add the granulated sugar. Heat over low heat, stirring constantly, until the sugar is completely dissolved. This usually takes just a few minutes. Make sure there are no sugar granules remaining.
  6. Cool the Syrup: Remove the saucepan from the heat and let the syrup cool completely. As it cools, it will thicken slightly. You can speed up the cooling process by placing the saucepan in an ice bath. Once cooled, transfer the syrup to an airtight container and store it in the refrigerator. It will keep for up to a week.
  7. Heat the Water: Bring the remaining 4 cups of water to a boil. You can use a kettle or a saucepan.
  8. Steep the Tea: Place the black tea bags (or loose leaf tea in a tea infuser) into a heat-proof pitcher or large glass container. Pour the boiling water over the tea bags.
  9. Steeping Time: Let the tea steep for 3-5 minutes, depending on your desired strength. Steeping for too long can result in a bitter taste, so keep an eye on the time. I usually go for 4 minutes for a good balance of flavor and strength.
  10. Remove Tea Bags: After steeping, remove the tea bags (or tea infuser) from the pitcher. Be sure to squeeze the tea bags gently to extract all the flavor.
  11. Cool the Tea: Allow the tea to cool to room temperature. You can speed up this process by placing the pitcher in the refrigerator.
  12. Combine Tea and Syrup: Once the tea has cooled, add the blueberry lavender syrup to the pitcher. Start with about 1/4 cup of syrup and taste. Add more syrup, a tablespoon at a time, until you reach your desired level of sweetness. Remember, you can always add more, but you can’t take it away!
  13. Add Ice: Fill the pitcher with ice cubes. This will chill the tea and dilute it slightly.
  14. Stir Well: Stir the iced tea thoroughly to ensure the syrup is evenly distributed.
  15. Serve and Garnish: Pour the iced tea into glasses filled with ice. Garnish with fresh blueberries, lavender sprigs, and/or lemon slices, if desired. These garnishes not only look beautiful but also add a touch of extra flavor.

Notes

  • Adjust the sweetness of the syrup to your liking.
  • Experiment with different types of black tea. Earl Grey is a good option.
  • For a sparkling version, top off each glass with sparkling water or club soda.
  • Add a squeeze of fresh lemon or lime juice for brightness.
  • Try other berries like raspberries, strawberries, or blackberries.
  • If you don’t have dried lavender buds, use a few drops of lavender extract (be careful, it’s strong!).
  • Make the syrup and tea ahead of time.
  • Freeze blueberries and lavender sprigs in ice cubes for a flavorful addition.
  • Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

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Find it online: https://www.beerecipe.com/blueberry-lavender-iced-tea/