Low Iodine Sparkling Blueberry Lemon Iced Tea
This gorgeous drink is everything a summer refresher should be — fruity, bright, a little fizzy, and completely from scratch. Managing iodine intake often means scrutinizing packaged beverages for additives, dyes, and iodized ingredients, but every component here is clean and straightforward. Black tea, fresh blueberries, maple syrup, and real lemon juice come together in a homemade syrup that's strained smooth and stirred right into the brewed tea. The maple syrup adds a gentle, rounded sweetness that plays beautifully against the tart lemon zest, and the sparkling water finish gives it that satisfying effervescence without any mystery ingredients. It's the kind of drink that looks like it came from a fancy café but takes almost no effort to pull off at home. Serve it over a tall glass of ice with a few fresh blueberries floating on top and it's practically a centerpiece.
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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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