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Blueberry Iced Tea

Total Time

Prep: 10 min. Cook: 3 hours + cooling

Makes

11 servings

I enjoy coming up with new ways to use my slow cooker in the kitchen. If it’s going to take up space, it needs to earn its keep! Serve this refreshing blueberry iced tea over plenty of ice and garnish it with blueberries if desired. For fun, freeze blueberries in your ice cubes. —Colleen Delawder, Herndon, Virginia
Blueberry Iced Tea Recipe photo by Taste of Home

Ingredients

  • 12 cups water
  • 2 cups fresh blueberries
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 4 family-sized tea bags
  • Ice cubes
  • Optional: Additional blueberries, lemon slices and fresh mint leaves

Directions

  1. In a 5-qt. slow cooker, combine water, blueberries, sugar and salt. Cover and cook on low heat 3 hours.
  2. Turn off slow cooker; add tea bags. Cover and let stand 5 minutes. Discard tea bags; cool 2 hours. Strain and discard blueberries. Pour into pitcher; serve over ice cubes. If desired, top each serving with additional blueberries, lemon slices and fresh mint leaves.

Nutrition Facts

1 cup: 73 calories, 0 fat (0 saturated fat), 0 cholesterol, 61mg sodium, 19g carbohydrate (18g sugars, 0 fiber), 0 protein.

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