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.