Carrageenan Free Sparkling Blueberry Lemon Iced Tea
This vibrant, fruit-forward drink is everything a summer beverage should be — bright, bubbly, and deeply refreshing. A homemade blueberry-lemon syrup made from real fruit, maple syrup, and fresh citrus does all the heavy lifting here, giving you that gorgeous deep-purple hue and a sweet-tart flavor that store-bought drinks just can't match. Many commercial flavored teas and sparkling beverages sneak in carrageenan as a stabilizer or emulsifier, so making your own from scratch is the cleanest way to enjoy something this good. Every ingredient in this recipe is straightforward and whole — black tea, fresh or frozen blueberries, lemon, maple syrup, and sparkling water — so you know exactly what's going into your glass. The syrup comes together in under ten minutes on the stovetop, and once it's strained and cooled, the whole drink assembles in minutes. Topped off with chilled sparkling water and a handful of fresh blueberries, it looks stunning enough to serve at a party but is easy enough to make on a random Tuesday afternoon.
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Learn more →Ingredients
4 servings
For the tea
- 4 black tea bags
- 3 cups boiling water
For the blueberry-lemon syrup
- 1 cup fresh or frozen blueberries
- ½ cup water
- ½ cup maple syrup
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
To finish
- 2 cups sparkling water, chilled
- ice, for serving
For serving
- fresh blueberries and lemon slices, for garnish (optional)
Instructions
- 1
Place the tea bags in a heatproof pitcher or large bowl. Pour 3 cups of boiling water over them and steep for 5 minutes, then remove the bags without squeezing. Set the brewed tea aside to cool to room temperature, about 20 minutes.
- 2
While the tea steeps, combine the blueberries, 1/2 cup water, maple syrup, lemon juice, and lemon zest in a medium saucepan over medium heat. Cook, stirring occasionally, until the blueberries burst and the syrup is slightly thickened, about 8–10 minutes.
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