Blueberry Iced Tea

Every summer I look forward to making sun tea in my back yard. I literally probably drink a gallon of it a week and I am always looking for new ways to mix it up a bit. I tend to like a sweeter tea, but sugar usually makes it too sweet for me so I like to add fruit to give my tea just a splash of sweetness. I recently found this recipe on Pinterest and now I am IN LOVE with this recipe. We have been making it every week this summer!

I absolutely love this Blueberry Iced Tea. It’s a great way to add extra sweetness and antioxidants instead of just the empty calories that sugar provides. Serve it at your next barbecue!

Ingredients: (please note, this recipe is for a one-gallon pitcher of iced tea—you will need to adjust the recipe depending on how much tea you want to make).

• 8 black tea bags (the amount you use will depend on how strong you like your tea). I prefer a stronger tea, so I use eight tea bags. You can always start with less and if it isn’t strong enough for you, just add a couple of tea bags to the jar.
• 1 cup blueberry preserves (I use the Organic Valley Blueberry Spread because they only sweeten with cane juice, but any low-sugar blueberry preserves will do).
• 2 cups blueberries
• Lemon slices for garnish if desired

Directions:

Step 1. Place one gallon of lukewarm water and eight tea bags in a sun tea jar. Set outside in the sun to brew. Let sit for two to three hours.

Step 2. Take blueberry preserves and push them through a fine strainer. Use a wooden spoon to push it through the strainer (this is just to get any large chunks out, but you will use most of your preserves).

Step 3. Mix strained blueberry preserves into ice tea; stir well and refrigerate for two to three hours.

Step 4.  Serve over ice and garnish with lemon and blueberries if desired.