Eggless Sparkling Blueberry Lemon Iced Tea
This drink is the kind of thing you make once and immediately want to serve at every warm-weather gathering. Jewel-toned and effervescent, it layers bold black tea with a homemade blueberry-lemon syrup that's bright, fruity, and just sweet enough thanks to maple syrup instead of refined sugar. The syrup comes together in about ten minutes on the stovetop — blueberries burst, the liquid thickens, and once it's strained you're left with something that looks almost too pretty to use. Stirred into cooled tea and finished with a splash of chilled sparkling water, the result is refreshing in a way that store-bought bottled teas simply can't match. Every single ingredient in this recipe is naturally free of eggs, so there's nothing to swap, check, or second-guess — just straightforward, wholesome sipping. Garnish with a few fresh blueberries and a lemon slice and it's genuinely stunning in a glass.
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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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