BLUEBERRY ICED TEA
I enjoy coming up with new ways to use my slow cooker in the kitchen. Serve this blueberry iced tea over ice and garnish with extra blueberries or, for fun, freeze blueberries in your ice cubes! -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Time 3h10m
Yield 11 servings.
Number Of Ingredients 7
Steps:
- In a 5-qt. slow cooker, combine water, blueberries, sugar and salt. Cover and cook on low heat 3 hours. , 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 : Calories 73 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 61mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
SUNNY'S BLUEBERRY THYME INFUSED TEA
Provided by Sunny Anderson
Categories beverage
Time 4h10m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- In a pitcher, add the blueberries, thyme, lemon zest and lemon juice. Muddle until the blueberries are mashed and everything smells like lemon and thyme. Add the cold brew bags and 6 cups water. Rest in the refrigerator for at least 4 hours, stirring every hour.
- Strain the tea through a sieve lined with a wet coffee filter or wet paper towels. Sweeten to taste and serve over ice.
BLUEBERRY ICED TEA
Provided by Food Network
Yield 4 servings
Number Of Ingredients 2
Steps:
- Combine blueberries and about a cup of iced tea in a blender and puree until smooth. Strain through a fine sieve into a pitcher and add remaining iced tea. To serve, pour into glasses over ice.
BLUEBERRY-LEMON ICED TEA
This is a nice refreshing drink for summer--we really like it. Cooking time does not include chill time.
Provided by FloridaGrl
Categories Beverages
Time 15m
Yield 5 cups
Number Of Ingredients 6
Steps:
- Bring package of frozen blueberries and lemon juice to a boil in a large saucepan over medium heat. Cook, stirring occasionally, 5 minutes.
- Remove from heat, and pour through a fine wire-mesh strainer into a bowl, using the back of a spoon to press out juice. Discard solids. Wipe saucepan clean.
- Bring 4 cups water to boil in same saucepan;add 3 family size teabags, and let stand 5 minutes. Remove and discard teabags.
- Stir in 3/4 cup sugar and blueberry juice mixture. Pour into pitcher;cover and chill 1 hour. Serve over ice.
Nutrition Facts : Calories 202.4, Fat 0.2, Sodium 7.2, Carbohydrate 53.6, Fiber 2.3, Sugar 50.3, Protein 0.5
BLUEBERRY LEMON CAKE
I always set aside some of my fresh-picked blueberries to make this tender lemon blueberry cake. Using cake mix makes it a quick and easy dessert. -Leona Luecking, West Burlington, Iowa
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a small saucepan, melt butter; stir in sugar until dissolved. Add 1 teaspoon lemon zest. Pour into a greased 8-in. square baking dish. Arrange blueberries in a single layer over top; set aside. , Prepare cake batter according to package directions. Stir in the remaining lemon zest. Carefully pour over blueberries. , Bake until a toothpick inserted in the center of cake comes out clean, 30-35 minutes. Cool on a wire rack. Serve with whipped cream if desired.
Nutrition Facts : Calories 221 calories, Fat 7g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 253mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.
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