Blueberry Lemon Iced Tea Recipes

BLUEBERRY AND LEMON ICED TEA RECIPE

Steps:

• To begin making the Blueberry And Lemon Iced Tea Recipe, in a saucepan, add the sugar, lemon juice and blueberries. Cook the berries on low heat until the sugar has dissolved and the blueberries are mushy.
• Add the water to the above mixture and bring it to boil. Once the water comes to a boil, add the tea bags and allow to steep for 5 minutes. Turn off the heat.
• Strain the entire mixture through a fine mesh sieve. Using the back of a spoon squeeze out the juices from the berries and the tea. Once all the juices have been extracted, pour the Blueberry And Lemon Iced Tea into a pitcher and refrigerate the tea for about an hour or more.
• When you are ready to serve, pour the Blueberry And Lemon Iced Tea into the serving glasses, add a few ice cubes and garnish with mint leaves and sliced lemon.
• Serve Blueberry and Lemon Iced Tea Recipe with Jalapeno Potato Cheese Balls Recipe With Four Pepper Cheese Dip for your next summer tea party.

BLUEBERRY-LEMON ICED TEA RECIPE

Steps:

• Bring 1 (16-oz.) package frozen blueberries and 1/2 cup fresh lemon juice to a boil in a large saucepan over medium heat. Cook, stirring occasionally, 5 minutes. Remove from heat, and pour through a fine wire-mesh strainer into a bowl, using back of a spoon to squeeze out juice. Discard solids. Wipe saucepan clean.
• Bring 4 cups water to a boil in same saucepan; add 3 family-size tea bags, and let stand 5 minutes. Remove and discard tea bags. Stir in 3/4 cup sugar and blueberry juice mixture. Pour into a pitcher; cover and chill 1 hour. Serve over ice.

BLUEBERRY ICED TEA

Steps:

• Combine blueberries and about a cup of iced tea in a blender and puree until smooth. Strain through a fine sieve into a pitcher and add remaining iced tea. To serve, pour into glasses over ice.

BLUEBERRY ICED TEA

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.

BLUEBERRY-LEMON ICED TEA

Steps:

• Bring package of frozen blueberries and lemon juice to a boil in a large saucepan over medium heat. Cook, stirring occasionally, 5 minutes.
• Remove from heat, and pour through a fine wire-mesh strainer into a bowl, using the back of a spoon to press out juice. Discard solids. Wipe saucepan clean.
• Bring 4 cups water to boil in same saucepan;add 3 family size teabags, and let stand 5 minutes. Remove and discard teabags.
• Stir in 3/4 cup sugar and blueberry juice mixture. Pour into pitcher;cover and chill 1 hour. Serve over ice.

BLUEBERRY-LEMONADE ICED TEA

Steps:

• In a large saucepan, add the frozen blueberries, and the water.
• Bring water to a boil; stir once or twice while waiting for the water to come to a boil.
• After the water comes to a boil, reduce heat to a simmer, cover the pan, and simmer the berries for 10 minutes.
• Remove pan from the heat, and strain the water/blueberries.
• Add the tea bags to the pan, cover the pan, and steep the tea for 1 hour.
• Remove the tea bags from the pan, and strain the tea twice.
• Pour the blueberry-tea into a heat proof glass pitcher.
• To the pitcher, add one tub of the sugar-free lemonade flavored drink mix, and give the mixture a good stir.
• Add the blueberry juice to the pitcher, and stir.
• At this point you can immediately serve the tea in a glass filled with ice, or you can chill the tea in the refrigerator until ready to serve.