Lemon Blueberry Sweet Tea

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Lemon Blueberry Sweet Tea

Growing up in Alabama meant having sweet tea in the refrigerator pretty much all the time. When Eric and I moved to Dallas seven years ago, I was shocked at the number of restaurants that didn’t have sweet tea. I didn’t drink it as much by that time, anyway, but it was still my drink of choice when dining out. At some point, I started drinking more water and less tea and would ask for my tea half and half (a mix of sweet, when I could find it, and unsweet). Eventually, the sweet tea was reduced to a splash in a glass of unsweet tea. All that to say – it’s been a long time since I’ve had sweet tea.

Clara celebrated her third birthday a couple weeks ago. How is that even possible? Because I’m pretty sure she was just born. When I was planning the menu for Clara’s birthday party, which was loosely tea party themed, I had a few different fruity teas in mind to serve alongside our favorite lemonade. This lemon blueberry version won out, and I’m so glad it did.

The key to flavoring this tea is a syrup that’s made with lemon juice and blueberries. It’s mixed into the brewed tea and gives it such a boost of fruity flavor. We made this one with the amount of sugar called for, but you can certainly reduce it if, like me, you prefer your tea lightly sweetened. It’s the perfect drink for a party or for sipping outside on long summer evenings.

Lemon Blueberry Sweet Tea

  • YIELD: 5 cups
  • 1 (12-ounce) package frozen blueberries

  • ½ cup freshly squeezed lemon juice

  • 3 family-size tea bags

  • ¾ cup sugar

  • Lemon slices and/or fresh blueberries, for garnishing

  • 1

    Combine the blueberries and lemon juice in a large saucepan set over medium heat. Bring to a boil, and cook, stirring occasionally, for 5  minutes. Remove from heat and pour through a mesh strainer into a bowl, using the back of a spoon or spatula to squeeze out all the juice. Discard solids and rinse saucepan.

  • 2

    Bring 4 cups of water to boil in the same saucepan. Add the tea bags and remove from heat. Allow to stand for about 5 minutes, then discard tea bags. Stir in the sugar and blueberry mixture. Pour into a pitcher and chill for at least an hour. Serve over ice with desired garnishes.

  • Kelsey

    Come back to Dallas…I happen to know of a certain house that would be happy to make you all the sweet tea your heart desires!

    • I wish we had lived there at the same time! We would’ve had a blast hanging out.

  • Carol at Wild Goose Tea

    Oh Fun!!!! You can’t read any book about the south that it doesn’t mention sweet tea. It’s been one of those things I never got around to googling—what is it????? Now I can see why they make and drink it. Looks like a wonderful version of it.

  • Cara

    This sounds delicious! I can’t wait to make this over the weekend 🙂

  • Growing up in the north, I’ve been totally DEPRIVED of sweet tea my whole life! How has this happened?! I love the idea of this fruit version to accompany the warmer weather. SO refreshing!

  • This is purrfect! The best thing to have to welcome spring. THanks for sharing, Courtney!

  • Meghan Curtis

    Finally got around to making this last night…. so upset it took me this long!! This is delicious. The blueberry/lemon syrup gives it great flavor, but still get a fabulous “tea” flavor.
    Being from Minnesota, sweet teas are something I only really became aware of when I lived in Texas for a couple years and haven’t had much since then either.
    Not sure this will last long, but so easy to whip up and enjoy on the warm summer days!
    My taste buds thank you for posting such a delicious recipe!!