Wheat Free 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. Fresh blueberries are simmered down with maple syrup, bright lemon juice, and a hit of zest into a gorgeous, jewel-toned syrup that does all the heavy lifting on flavor. Steeped black tea brings depth and a gentle bitterness that keeps the whole thing from tasting like fruit punch, and the sparkling water finish adds a festive fizz that makes it feel a little fancy without any extra effort. Every single ingredient here is naturally free of wheat and gluten — no swaps needed, no label-scanning required. The syrup gets strained smooth, so you're left with a clean, vibrant liquid that looks stunning poured over ice with a few blueberries and lemon slices floating on top. It's refreshing, a little tart, a little sweet, and genuinely hard to stop sipping.
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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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