Eggless Jasmine Blueberry Iced Tea
Floral, fruity, and deeply refreshing, this iced tea is the kind of drink that makes a regular afternoon feel like a little occasion. Fresh blueberries are muddled and simmered until they release a gorgeous deep purple-red color, then jasmine tea bags are steeped right into that tinted water for a layered, aromatic base you simply can't get from a store-bought bottle. A splash of lemon juice brightens everything up, while maple syrup adds just enough sweetness without overpowering the delicate jasmine notes. The whole thing gets strained into a pitcher, chilled, and poured over ice — simple steps that deliver a seriously stunning result. Naturally free of eggs and any animal-derived binders or emulsifiers, every ingredient here is clean and straightforward, so there's nothing to second-guess. Finish each glass with a sprig of fresh mint and a lemon slice for a presentation that looks far more effortful than it actually is.
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Learn more →Ingredients
4 servings
- 1 cup fresh blueberries
- 4 cups water
- 4 jasmine tea bags
- 2 tbsp maple syrup, plus more to taste
- 1 tbsp fresh lemon juice
For serving
- ice cubes, for serving
- fresh mint sprigs, for serving (optional)
- lemon slices, for serving (optional)
Instructions
- 1
Add the blueberries to a medium saucepan and muddle them with a muddler or the back of a fork until they are broken down and juicy.
- 2
Pour the water into the saucepan with the muddled blueberries and bring to a gentle simmer over medium heat, about 4–5 minutes, until the water is tinted a deep purple-red and the blueberries have released their color.
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