BLUEBERRY HIBISCUS ICED TEA
Hibiscus tea sweetened with blueberry simple syrup then topped with fresh blueberries and crushed ice. This blueberry hibiscus iced tea is simple yet refreshing, perfect for hot summer days.
Provided by Andrea Giang
Categories Beverage
Time 13m
Yield 2 servings
Number Of Ingredients 4
Steps:
- In a large jar, steep the hibiscus tea bag in hot water for a few minutes. Once the hibiscus tea is ready, pour the hibiscus tea into two smaller jars. Add blueberry simple syrup to the tea. Start with a small amount and add more syrup to taste. Top the glasses with crushed ice and fresh blueberries.
- To make the blueberry simple syrup, add blueberries, water, and granulated sugar to a small pot. Cook the blueberries for several minutes until they breakdown. Then let the blueberry simple syrup sit until they thicken.
- Serve the blueberry hibicus iced tea cold.
BLUEBERRY ICED TEA
I enjoy coming up with new ways to use my slow cooker in the kitchen. Serve this blueberry iced tea over ice and garnish with extra blueberries or, for fun, freeze blueberries in your ice cubes! -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Time 3h10m
Yield 11 servings.
Number Of Ingredients 7
Steps:
- In a 5-qt. slow cooker, combine water, blueberries, sugar and salt. Cover and cook on low heat 3 hours. , Turn off slow cooker; add tea bags. Cover and let stand 5 minutes. Discard tea bags; cool 2 hours. Strain and discard blueberries. Pour into pitcher; serve over ice cubes. If desired, top each serving with additional blueberries, lemon slices and fresh mint leaves.
Nutrition Facts : Calories 73 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 61mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
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