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.
MINT ICED TEA
Steps:
- Brew tea in boiling water, letting steep for 10 minutes. Pour brewed tea into a serving pitcher. Add sugar and lemon, and swirl in the mint, holding it by the stems and using it to stir and dissolve the sugar. When sugar is dissolved, drop mint into pitcher and add 2 cups cold water. Refrigerate until thoroughly chilled. Strain mint out before serving and serve cold.
Nutrition Facts : Calories 51 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 11 milligrams, Carbohydrate 13 grams, Protein 0 grams, Sugar 13 grams
BLUEBERRY DRINK SYRUP FOR BLUEBERRY ICED TEA
A refreshing change from ordinary iced tea. I bet it would be good added to some other drinks also...blueberry lemonade maybe???
Provided by Marg CaymanDesigns
Categories Beverages
Time 17m
Yield 1 pint
Number Of Ingredients 3
Steps:
- Place blueberries in a saucepan with water. Bring to a boil, reduce heat and simmer 10 minutes.
- Set sieve or colander lined with cheesecloth (I use a thick papertowel) over a bowl and pour in the blueberry mixture.
- Gently press out the juice with a spoon or by twisting the cheesecloth. Discard the pulp and measure the juice into saucepan.
- Add 1/2 cup sugar for each cup of juice and cook over medium heat, stirring until sugar is dissolved.
- Bring to a boil and cook 2 minutes.
- Chill and pour into covered jar. Store in refrigerator.
- Add two tablespoons to each glass of prepared iced tea. Stir well and garnish with a lemon slice.
Nutrition Facts : Calories 1111.4, Fat 1.9, SaturatedFat 0.2, Sodium 22.1, Carbohydrate 285.7, Fiber 14.2, Sugar 258.6, Protein 4.4
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