Blueberry Mint Lemon Sparkling Iced Tea Recipes

BLUEBERRY MINT SPARKLING LEMONADE

Steps:

• Add the water and maple syrup to a small saucepan. Set the pan over medium heat and cook, stirring frequently, until the maple syrup has completely dissolved into the water (this doesn't take long at all).
• Remove from the heat and stir in the vanilla extract. Let the mixture cool completely. Store the syrup in the refrigerator until ready to use.
• Add the blueberries to the bowl of a food processor. Process until smooth. Strain the blueberry puree through a fine mesh sieve to remove the skins (using a wooden spoon or spatula to help push it through). You should have about ¾ cup of blueberry puree.
• In a large pitcher, add the strained blueberry puree, lemon juice and sparkling water.
• Pour in the desired amount of simple syrup (start with less, you can always add more!) and mix gently. Taste and add more syrup if needed (I use all of it here).
• Stir in the fresh mint and serve immediately!

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 MINT LEMONADE

Steps:

• Combine sugar, water and mint leaves in a small saucepan.
• Bring to a simmer and stir until sugar dissolves to make a syrup. Remove from heat and let cool.
• Strain mint syrup into a tall pitcher. Stir in lemon juice and water.
• Fill 4 tall glasses with ice cubes and top with one-fourth of the blueberries.
• Add mint lemonade and top with seltzer water, if desired.

SPARKLING BLUEBERRY LEMONADE

Steps:

• Put the sugar, lemon juice, lemon zest and blueberries in a blender or food processor. Blitz until the mixture is smooth.
• If you wish your lemonade to be pulp-free, strain the mixture through a tea strainer or drive, otherwise pour the mixture into a 2-quart pitcher.
• Add the sparkling water and stir to combine. Fill the pitcher with ice and serve.

BLUEBERRY & MINT ICED TEA

Steps:

• Boil the kettle and put the tea bags in a jug. Pour over 500ml boiling water and leave to steep for 5 mins. Meanwhile, put 100g blueberries in a jug, add the sugar and lightly crush with the end of a rolling pin or a potato masher. Remove the tea bags from the water, pour the tea over the blueberries and top up with another 300ml cold water. Add a large handful of ice to cool quickly, or chill until cold.
• When you're ready to pack your picnic, pour the iced tea into bottles or flasks. Add a few sprigs of fresh mint, some lemon slices and the remaining blueberries. Seal and store in a cooler bag.

BLUEBERRY-MINT-LEMON SPARKLING ICED TEA

Steps:

• Combine blueberries, mint and drink mix in 2-qt. glass or plastic pitcher.
• Use back of wooden spoon to muddle ingredients until blueberries are crushed and ingredients are well blended.
• Add seltzer; stir until blended.
• Serve immediately.