Pescatarian 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. Ripe blueberries are simmered down with maple syrup, fresh lemon juice, and lemon zest into a jewel-toned syrup that gets strained smooth and stirred into a base of brewed black tea. The whole thing gets finished with chilled sparkling water right before serving, so every glass has that satisfying fizz without going flat. The balance of fruity, tart, and lightly sweet is genuinely refreshing — not cloying the way some flavored drinks can be. It's naturally free of meat and seafood entirely, which means it fits effortlessly into any pescatarian spread as a crowd-pleasing, alcohol-free option. Garnish with a few fresh blueberries and a lemon slice and it looks almost too pretty to drink — almost.
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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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