Legume Free Sparkling Blueberry Lemon Iced Tea
This drink is the kind of thing you make once and immediately want to serve at every summer gathering. Deep berry color, bright citrus lift, and a fizzy finish — it looks stunning in a glass and tastes even better than it looks. A homemade blueberry-lemon syrup is the real star here: fresh or frozen blueberries are simmered down with maple syrup, lemon juice, and zest until thick and fragrant, then strained into a silky, jewel-toned liquid that does all the heavy lifting. Sweetened with maple syrup instead of refined sugar, this recipe keeps things clean and naturally free from any legume-derived additives or thickeners that can sneak into store-bought flavored syrups and bottled teas. The brewed black tea adds body and a gentle tannin backbone that balances the sweetness perfectly. Topping each glass with chilled sparkling water right before serving keeps the bubbles lively and the whole thing feeling refreshingly light. Garnish with a few fresh blueberries and a lemon slice and it's practically ready for its close-up.
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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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