Shellfish Free Jasmine Blueberry Iced Tea
Fresh blueberries get muddled and simmered until they bleed a gorgeous deep purple-red into the water, and that stunning color alone is enough to make anyone stop and stare. The jasmine tea bags steep right into that blueberry-infused base, layering in floral, fragrant notes that feel a little fancy without any extra effort. A splash of fresh lemon juice and a drizzle of maple syrup round everything out — bright, lightly sweet, and completely refreshing. This is the kind of drink that looks like it came from a trendy café but comes together entirely in your own kitchen with a handful of real, whole ingredients. There's nothing hidden here, no mystery additives, no processed syrups — just fruit, tea, and a few pantry staples working beautifully together. Serve it over a tall glass of ice with a sprig of mint and a lemon slice, and it's instantly the most photogenic thing on the table.
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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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