Vegetarian Jasmine Blueberry Iced Tea
Fresh blueberries are muddled and simmered until they bleed a gorgeous deep purple-red into the water, giving this iced tea a color that looks almost too pretty to drink. The jasmine tea bags steep right into that warm, berry-stained liquid, layering floral notes over the fruit in a way that feels genuinely sophisticated. A splash of fresh lemon juice brightens everything up, while maple syrup adds just enough sweetness without any refined sugar. Every single ingredient here is plant-based and straightforward, so there's nothing to second-guess — just clean, real food from start to finish. Straining out the blueberry solids leaves you with a silky, jewel-toned tea that chills beautifully in the fridge until you're ready to pour it over ice. Mint sprigs and lemon slices on top make it feel like something you'd pay too much for at a café, but it comes together in your own kitchen with almost no effort.
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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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