Apparently I was the energizer bunny yesterday because I went on a mini cooking spree. It wasn’t really that much but more than an average day. Usually if I’m planning on doing something special, I keep it simple and do one or maybe two items. I found myself starting off tossing together some soup items in the crock, which you’ll have to come back later in the week for. Then I moved onto this new drink recipe.

As I mentioned in the lemonade iced tea post, I’m on a mission to find some super tasty and kid friendly drinks for summer parties and a birthday party or two. The lemonade iced tea is a keeper but I’d like to offer several drink options. More than likely there will be another lemonade drink but figured it might be neat to try out some other simple and different drinks as well. It’s still spring so I guess you can say I’m still going with a lemon theme. I had hoped it might have a bit more lemony flavor but it’s really not lacking anything as the mixture works well together, so I won’t change a thing. The blueberries give the drink a wonderful color you don’t ordinarily see with iced tea. Josh thought it smelled like wine. I do admit it had a different smell to it but not in a bad way. Simply put, if you like iced tea and you like blueberries this is an easy enough recipe you should try. One regular batch will give you aproximately 6 servings.

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Blueberry Lemon Iced Tea

Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
Yield: 6


  • 2 C frozen blueberries
  • 1/2 C lemon juice
  • 4 C water
  • 3 family sized ice tea bags
  • 3/4 C granulated sugar


  • In a small or medium saucepan, bring lemon juice and blueberries to a boil. Stir occasionally. When your mixture begins boiling, cook for 4 minutes stirring frequently. Remove from heat.
  • Over a large bowl, pour blueberry mixture into a large mesh strainer. Rinse out saucepan and set aside, you will be reusing this pan. Take a spoon, smeer and mash the blueberries that remain in the strainer. Continue this process until you have squeesed out as much juice as can come out. Discard solids. Set aside blueberry lemon juice.
  • Add 4 cups water to saucepan. Bring to a boil. Remove from heat and toss in tea bags. Cover and let sit for 5 minutes. Discard tea bags after shaking to remove any remaining liquid. Add sugar, stir until dissolved. Pour blueberry lemon mixture into iced tea. Give a quick stir and carefully transfer to a serving pitcher. Use a funnel, if necessary, to prevent spilling. I find sometimes even with the funnel I have issues but it definitely helps! Transfer to fridge for a minimum of an hour. Best served over ice.


An original recipe from Baked by Rachel


Calories: 129kcal, Carbohydrates: 33g, Protein: 0.4g, Fat: 0.3g, Saturated Fat: 0.02g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.03g, Sodium: 9mg, Potassium: 59mg, Fiber: 1g, Sugar: 30g, Vitamin A: 28IU, Vitamin C: 13mg, Calcium: 9mg, Iron: 0.2mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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Course: Drinks