Vegan Jasmine Blueberry Iced Tea
There is something genuinely special about a homemade iced tea that goes beyond just steeping a bag in cold water, and this jasmine and blueberry version is proof. Fresh blueberries are muddled and simmered until they release a stunning deep purple-red color, which then mingles with floral jasmine tea for a drink that looks as beautiful as it tastes. Maple syrup steps in as the sweetener, keeping everything completely plant-based without sacrificing any of that rounded, honeyed sweetness. A squeeze of fresh lemon juice ties it all together with just enough brightness to balance the floral and fruity notes. The whole process is straightforward — simmer, steep, strain, and chill — and the result is a pitcher of something that feels genuinely elevated. Serve it over ice with a sprig of mint and a lemon slice and it becomes the kind of drink you'd happily put in front of guests without a second thought.
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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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