Blueberry Lavender Iced Tea - This blueberry lavender iced tea pours a deep jewel-purple with a clean, crisp finish and a gentle floral aroma that feels refreshing, not perfumey. The flavor is balanced between bright berry sweetness, light tannins from black tea, and a soft lavender note that lingers pleasantly. The texture is icy-cold and smooth, with just enough body to feel satisfying without heaviness. It’s an easy make-ahead beverage that chills beautifully, making it perfect for brunch, snack boards, or a colorful afternoon drink.

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Blueberry Lavender Iced Tea - A great infused iced tea is all about extraction control: tea can turn bitter if over-steeped, and lavender can taste soapy if it sits too long. The technique that makes this work is steeping the tea and the lavender separately, then blending to taste. After testing, I found that black tea steeped for 4 minutes gives a clean backbone without harsh tannins, while lavender needs only 3–5 minutes in hot liquid to perfume the syrup. Instead of tossing lavender into the tea pot, I build a quick blueberry-lavender syrup: blueberries simmer just enough to release color and natural sweetness, lavender infuses off the heat, and then everything is strained so the final drink stays smooth and clear. That syrup method also makes the drink consistent because you can sweeten in measured amounts rather than guessing with raw berries in the pitcher. The lemon is not just garnish; a small splash lifts the berry flavor and makes the finish taste crisp, while a pinch of salt can make the fruit read brighter without making the drink salty. This shows how basic ingredients create something special: tea becomes café-level when you control steep time, strain cleanly, and build flavor in layers. The method is straightforward but delivers professional results, and it aligns with my focus on technique over complexity—separate steeping and a measured syrup guarantee a balanced drink that tastes floral, fruity, and refreshing instead of bitter or overly scented.

Dietary Notes

✓ Make-Ahead Pitcher Drink
✓ Bright Berry Flavor
✓ Gentle Floral Aroma
✓ Refreshing Summer Beverage

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Why You'll Love This

Balanced, Not Bitter: Controlled tea steeping keeps tannins smooth and clean.
Floral Done Right: Lavender infuses briefly in syrup so it tastes aromatic, not soapy.
Vibrant Natural Color: Blueberries create a jewel-toned tea with minimal effort.
Easy Entertaining: Make ahead, chill, and pour for brunches or snack boards.

Blueberry Lavender Iced Tea

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 10min

❄️ Cool Time: 120

🔥 Cook Time: 0min

🥨 Yield: 6

🍞 Method: Blending

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

4 black tea bags
4 cups (950 ml) boiling water
1 1/2 cups (225 g) fresh blueberries
1/3 cup (65 g) granulated sugar
1 tsp culinary lavender, dried
1 1/2 tbsp lemon juice, freshly squeezed
tiny pinch fine salt (optional)
2 cups (480 ml) cold water
as needed ice
6 lemon wheels (for serving)

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✏️

black tea bags Use a robust black tea so the berry syrup doesn’t overpower it; steep only 4 minutes to avoid bitter tannins and keep a smooth, crisp finish.
boiling water Start with truly boiling water for proper extraction; then remove the bags on time so the tea stays clean and not harsh.
fresh blueberries Fresh blueberries give vibrant color and natural sweetness; simmer just until they burst so the syrup tastes fruity, not jammy and heavy.
granulated sugar Sugar creates a stable syrup for consistent sweetness; it dissolves fully so the drink stays smooth and balanced in a pitcher.
culinary lavender, dried Lavender is potent, so infuse briefly off heat; short steeping gives gentle floral aroma without crossing into perfumey or soapy flavor.
lemon juice, freshly squeezed Lemon brightens berry flavor and keeps the finish crisp; add it after syrup so the citrus stays lively instead of muted.
fine salt (optional) A tiny pinch can make fruit taste brighter; it rounds sweetness and helps the blueberry flavor read more vivid without tasting salty.
cold water Cold water dilutes to the right iced-tea strength; it keeps the drink refreshing and prevents the syrup from feeling too intense.
ice Use plenty of ice for controlled dilution; it keeps the tea cold and crisp, which is where the floral notes taste most clean.
lemon wheels (for serving) Lemon wheels add aroma and a bright look; the peel oils lift the drink’s citrus scent and make it feel more polished.

list_alt Instructions

1

Step 1: Steep the tea bags in 4 cups boiling water for 4 minutes, then remove - controlled steeping prevents bitterness and keeps tannins smooth.
2

Step 2: In a small saucepan, simmer blueberries with sugar and 1/2 cup water for 5–6 minutes until berries burst - gentle simmer extracts color and builds a syrupy base.
3

Step 3: Remove syrup from heat, stir in lavender, and steep 3–5 minutes - short infusion gives floral aroma without a soapy taste.
4

Step 4: Strain the syrup through a fine sieve, pressing lightly, then discard solids - straining guarantees a smooth, clear drink with clean flavor.
5

Step 5: Stir blueberry-lavender syrup into the warm tea with lemon juice and optional salt - layering acid and sweetness builds a balanced, bright finish.
6

Step 6: Add cold water, then chill at least 2 hours until fully cold - chilling makes the drink taste crisp and keeps floral notes gentle.
7

Step 7: Taste and adjust with a little extra lemon or a splash of water - fine-tuning guarantees the tea stays refreshing, not heavy.
8

Step 8: Serve over plenty of ice with lemon wheels and a few berries - ice provides proper dilution so each glass stays bright and clean.

Nutrition Facts

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Calories 80

Protein 0g

Carbs 21g

Fiber 1g

Sugar 19g

Fat 0g

Sodium 10mg

Potassium N/A

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Serving Suggestions

Serve this iced tea very cold over plenty of ice so the berry and floral notes stay crisp. Garnish each glass with a lemon wheel, a few blueberries, and a tiny sprig of lavender or mint for aroma. Pair it with buttery pastries, salty nuts, or a simple fruit plate—the sweet-salty contrast makes the tea taste brighter. For the best flavor, pour after the tea is fully chilled so the drink stays smooth and refreshing rather than tasting warm or flat.

How to Store?

Store the iced tea in a covered pitcher in the refrigerator for up to 4 days; the flavor stays bright and the lavender remains gentle when it is strained well. If the syrup settles, stir before pouring to keep sweetness and color even in every glass. For maximum sparkle, you can top individual servings with a splash of sparkling water right before drinking, but do not carbonate the whole pitcher unless you plan to serve it immediately. Freezing the prepared tea is not recommended because thawing can dull the aroma, but you can freeze blueberry syrup into ice cubes and use them as flavor-boosting ice for future batches.

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