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Blueberry Wildberry Rooibos Iced Tea

4 bags Tega Wildberry rooibos tea

2 cups thawed blueberries

1/4 cup packed brown sugar

1 tablespoon lemon juice

In large heatproof measure or bowl, steep tea in 8 cups (2 L) boiling water for 5 minutes. Discard bags.

Meanwhile, in large saucepan, bring blueberries and 1 cup (250 mL) water to boil. Reduce heat and simmer, stirring often, until blueberries break down, about 5 minutes. Add to tea.

Add brown sugar; let cool to room temperature, about 30 minutes. Refrigerate until cold, about 2 hours.

Strain through cheesecloth-lined sieve into pitcher, pressing solids gently so beverage stays clear. Stir in lemon juice. Serve over ice cubes.

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