Mushroom Free Jasmine Blueberry Iced Tea
Fresh blueberries get muddled and simmered until they release a gorgeous deep purple-red color, then jasmine tea bags are steeped right into that fragrant, jewel-toned liquid for a drink that looks as stunning as it tastes. A touch of maple syrup and a squeeze of lemon juice round everything out, giving you floral, fruity, and bright all in one glass. This is the kind of homemade iced tea that makes store-bought bottles feel completely pointless. Every single ingredient here is naturally free of fungi and fungal derivatives, so there's no label-scanning or second-guessing required — just clean, simple produce and pantry staples. The straining step keeps the final pour silky smooth, and pouring it over ice with a sprig of mint and a lemon slice turns a weekday drink into something that feels genuinely special. Make a big pitcher and keep it in the fridge for whenever you need something refreshing and a little fancy.
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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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