Nickel Allergy Friendly Sparkling Blueberry Lemon Iced Tea

Total time50 min

Prep time10 min

Cook time10 min

Nickel Allergy Friendly Sparkling Blueberry Lemon Iced Tea

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Ingredients

4 servings

For the tea

4 black tea bags
Lipton Black Tea, 8 oz Twinings of London Black Tea English Breakfast - 20 Count Twinings of London Black Tea English Breakfast Decaffeinated - 20 Count PG Tips Black Tea - 40 Count Stash Black Tea English Breakfast - 20 Count
See all
3 cups boiling water

For the blueberry-lemon syrup

1 cup fresh or frozen blueberries
½ cup water
½ cup maple syrup
Chef's tip
Use the same amount; honey is a little thicker and slightly sweeter.
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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