Introduction

Blueberry Iced Tea is a refreshing and fruity drink perfect for warm days. Combining the subtle bitterness of cold brew tea with a sweet homemade blueberry syrup creates a delicious balance of flavors. It’s easy to make and sure to please everyone at your next gathering.

In the image, there are two clear glasses filled with a dark purple drink, with the front glass showing crushed ice filling about half the glass and several fresh blueberries floating on top. The drink has a layered look, darker at the bottom and lighter near the ice. Nearby, there is a small white bowl with more blueberries and a few loose blueberries scattered on a white marbled surface. Green leafy herbs are placed beside the front glass, adding a fresh touch, and a tall clear pitcher filled with the same purple drink is visible in the background. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 – 8 cups water (use 6 cups for a 2 quart pitcher, 8 cups for a 2.5 quart pitcher)
3 – 4 cold brew tea bags (family size, Luzianne; use 4 for a stronger tea flavor)
2 cups fresh blueberries, washed
2 cups water (for blueberry syrup)
1 cup sugar (granulated or cane)
½ lemon, juiced

Instructions

Step 1: In a small saucepan, combine the blueberries, 2 cups of water, sugar, and fresh lemon juice. Bring to a boil over high heat.
Step 2: Once boiling, reduce the heat to medium-low and simmer for 15 minutes to make the blueberry syrup.
Step 3: Remove the syrup from heat and strain it through a fine sieve into a measuring cup, discarding the pulp. Refrigerate the syrup while you prepare the tea.
Step 4: Fill a glass pitcher with 6 to 8 cups of cold water and add the cold brew tea bags. Let steep for 5 minutes.
Step 5: Add the slightly cooled blueberry syrup to the tea and stir well to combine.
Step 6: Serve the Blueberry Iced Tea over glasses filled with ice for a cool, refreshing drink.

Tips & Variations

For a sparkling twist, use sparkling water instead of still water when mixing the tea and syrup.
Try swapping blueberries for raspberries or blackberries for a different berry flavor.
Adjust the sweetness by using less or more sugar in the syrup to suit your taste.
Add fresh mint leaves to the pitcher for an herbal note.

Storage

Store any leftover blueberry syrup separately in an airtight container in the refrigerator for up to one week. The brewed iced tea is best served fresh but can be refrigerated for up to 2 days. When ready to serve, combine the syrup and tea, then pour over ice. If the tea loses flavor, refresh with an additional tea bag or a splash of syrup before serving.

How to Serve

The image shows a tall clear glass filled with a deep purple drink as the bottom layer, topped with a layer of crushed ice that lightens the purple color near the top. On the surface, several fresh blueberries float, adding a dark blue contrast. The glass sits on a white marbled surface, surrounded by scattered fresh blueberries and green leafy sprigs. In the blurred background, another similar glass filled with the same purple drink is visible alongside a white bowl filled with blueberries. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of tea?

Yes, you can use black tea, green tea, or any cold brew tea bags you prefer. Just adjust steeping times as needed to avoid bitterness.

Is it possible to make this recipe sugar-free?

Absolutely. Substitute the sugar with a natural sweetener like stevia or honey, adjusting the quantity to taste. Keep in mind that some sweeteners may alter the flavor slightly.

Blueberry Iced Tea Recipe

Print Recipe

★★★★★

4.8 from 104 reviews

A refreshing Blueberry Iced Tea made with cold brew tea bags and a homemade blueberry syrup, perfect for a cooling summer drink with a burst of fruity flavor and a hint of lemon.

Author: Elias
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Approximately 6–8 servings 1x
Category: Beverage
Method: Stovetop
Cuisine: American

Ingredients

Scale

Cold Brew Tea

6 – 8 cups water (6 cups for a 2 quart pitcher, 8 cups for a 2.5 quart pitcher)
3 – 4 cold brew tea bags (family size, Luzianne; use 4 for stronger tea flavor)

Blueberry Syrup

2 cups fresh blueberries, washed
2 cups water
1 cup granulated or cane sugar
½ lemon, juiced

Instructions

Prepare Blueberry Syrup: In a small saucepan, combine washed blueberries, 2 cups water, sugar, and freshly squeezed lemon juice. Bring the mixture to a boil over high heat.
Simmer Syrup: Once boiling, reduce heat to medium-low and simmer for 15 minutes to allow the flavors to meld and the syrup to thicken.
Strain and Chill Syrup: Remove from heat, strain the syrup through a fine sieve into a measuring cup, discarding the blueberry pulp. Refrigerate the syrup while steeping the tea to cool slightly.
Steep Cold Brew Tea: Fill a glass pitcher with 6 to 8 cups of cold water, add the cold brew tea bags, and steep for 5 minutes.
Combine Syrup and Tea: Stir the slightly cooled blueberry syrup into the steeped tea until well combined.
Serve: Pour the Blueberry Iced Tea over glasses filled with ice and serve immediately for a refreshing drink.

Notes

Adjust the amount of tea bags based on preferred tea strength.
Syrup can be stored in the refrigerator for up to one week.
For added flavor, garnish iced tea with fresh blueberries or lemon slices.
Use filtered water for best taste quality.
Serve immediately after mixing to enjoy the freshest flavor and cold temperature.

Keywords: Blueberry iced tea, cold brew tea, blueberry syrup, summer drink, refreshing beverage