Coconut Free Sparkling Blueberry Lemon Iced Tea
This drink is the kind of thing that makes a regular afternoon feel like a little occasion — deep berry color, bright citrus lift, and a fizzy finish that's genuinely refreshing. A homemade blueberry-lemon syrup is the heart of it, built by simmering fresh or frozen blueberries with maple syrup, lemon juice, and lemon zest until everything bursts and melds into something fragrant and slightly jammy. Straining it leaves you with a jewel-toned liquid that stirs beautifully into brewed black tea. The whole thing gets topped off with chilled sparkling water right before serving, so every glass stays lively and effervescent. Every single ingredient here is straightforward and plant-based, with no hidden tropical oils or sneaky additives to second-guess — just fruit, citrus, tea, and bubbles. It's easy to scale up for a crowd, and the syrup can be made ahead and kept in the fridge until you're ready to assemble.
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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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