Description
A refreshing and floral iced tea infused with the sweetness of blueberries and the calming aroma of lavender. Perfect for summer afternoons or as a soothing evening drink.
Ingredients
Scale
For the Crust:
- For the tea base:
- 4 cups water
- 4 black tea bags (or 4 tsp loose-leaf black tea)
- 1/2 cup fresh blueberries (plus extra for garnish)
- 1 tbsp dried culinary lavender
- For the sweetener:
- 1/4 cup honey (or maple syrup for vegan option)
- 1/4 cup warm water
- For serving:
- Ice cubes
- Fresh lavender sprigs (optional)
- Lemon slices (optional)
Instructions
1. Prepare the Crust:
- 1. In a small saucepan, bring 4 cups of water to a boil. Remove from heat and add the tea bags (or loose-leaf tea in an infuser). Let steep for 5 minutes, then remove the tea bags/infuser.
- 2. While the tea is still hot, add the blueberries and lavender. Use a wooden spoon to gently muddle the blueberries to release their juices. Cover and let steep for 30 minutes at room temperature.
- 3. Strain the tea through a fine mesh sieve into a pitcher, pressing on the solids to extract all the flavor. Discard the solids.
- 4. In a small bowl, mix honey with warm water until dissolved to create a simple syrup. Stir this into the tea.
- 5. Refrigerate the tea until completely chilled (at least 2 hours).
- 6. To serve, fill glasses with ice cubes and pour the chilled tea over. Garnish with fresh blueberries, lavender sprigs, and lemon slices if desired.
Notes
For a stronger lavender flavor, steep an additional 1/2 tbsp of lavender. The tea keeps well in the refrigerator for up to 3 days. For a caffeine-free version, use rooibos tea instead of black tea.