Blueberry Lemonade Iced Tea Recipes

Steps:

• In a 5-qt. slow cooker, combine water, blueberries, sugar and salt. Cover and cook on low heat 3 hours. , Turn off slow cooker; add tea bags. Cover and let stand 5 minutes. Discard tea bags; cool 2 hours. Strain and discard blueberries. Pour into pitcher; serve over ice cubes. If desired, top each serving with additional blueberries, lemon slices and fresh mint leaves.

Steps:

• In a Dutch oven, bring water to a boil. Remove from the heat; add tea bags. Cover and steep for 5 minutes. Discard tea bags. Stir in sugar and lemonade concentrate. Cover and refrigerate until chilled. Serve over ice. If desired, garnish with lemon slices.

Steps:

• In a large saucepan, add the frozen blueberries, and the water.
• Bring water to a boil; stir once or twice while waiting for the water to come to a boil.
• After the water comes to a boil, reduce heat to a simmer, cover the pan, and simmer the berries for 10 minutes.
• Remove pan from the heat, and strain the water/blueberries.
• Add the tea bags to the pan, cover the pan, and steep the tea for 1 hour.
• Remove the tea bags from the pan, and strain the tea twice.
• Pour the blueberry-tea into a heat proof glass pitcher.
• To the pitcher, add one tub of the sugar-free lemonade flavored drink mix, and give the mixture a good stir.
• Add the blueberry juice to the pitcher, and stir.
• At this point you can immediately serve the tea in a glass filled with ice, or you can chill the tea in the refrigerator until ready to serve.

Steps:

• For the blueberry syrup: Put the blueberries, sugar and lemon juice in a saucepan. Bring to a boil, stirring constantly, then reduce the heat and simmer until thick, 20 to 25 minutes.
• Strain the blueberries through a fine-mesh strainer, pressing to get all the liquid out, then place the liquid in the fridge and chill until cold (or place the pan in a bowl of ice to chill down fast).
• For the lemonade: Mix the sugar with 6 cups of tap water and stir until the sugar is dissolved to make a simple syrup.
• Pour the lemon juice into a large vat. Pour in three-quarters of the simple syrup and 8 cups of water (give or take). Add the blueberry syrup, stir it around and then give it a taste. Add more simple syrup if it needs sweetness, or more water if it needs dilution. Top up with lots of ice before serving.

Steps:

• Combine blueberries and about a cup of iced tea in a blender and puree until smooth. Strain through a fine sieve into a pitcher and add remaining iced tea. To serve, pour into glasses over ice.

Steps:

• Place blueberries in a saucepan with water. Bring to a boil, reduce heat and simmer 10 minutes.
• Set sieve or colander lined with cheesecloth (I use a thick papertowel) over a bowl and pour in the blueberry mixture.
• Gently press out the juice with a spoon or by twisting the cheesecloth. Discard the pulp and measure the juice into saucepan.
• Add 1/2 cup sugar for each cup of juice and cook over medium heat, stirring until sugar is dissolved.
• Bring to a boil and cook 2 minutes.
• Chill and pour into covered jar. Store in refrigerator.
• Add two tablespoons to each glass of prepared iced tea. Stir well and garnish with a lemon slice.