Katos Blueberry Ice Tea Recipes

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.

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.

Steps:

• Boil the kettle and put the tea bags in a jug. Pour over 500ml boiling water and leave to steep for 5 mins. Meanwhile, put 100g blueberries in a jug, add the sugar and lightly crush with the end of a rolling pin or a potato masher. Remove the tea bags from the water, pour the tea over the blueberries and top up with another 300ml cold water. Add a large handful of ice to cool quickly, or chill until cold.
• When you're ready to pack your picnic, pour the iced tea into bottles or flasks. Add a few sprigs of fresh mint, some lemon slices and the remaining blueberries. Seal and store in a cooler bag.

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.

Steps:

• Preheat oven to 400 degrees.
• Combine flour, sugar, baking powder, salt and lemon rind in a large bowl.
• Stir the blackberries and blueberries into the flour mixture, coating the fruit well.
• Next add the milk, egg and butter, mixing just until moistened.
• Do not overbeat, the batter should be lumpy.
• In a small bowl mix the sugar, nutmeg and cinnamon together.
• Pour the batter into greased muffin cups and top with the sugar spice garnish.
• Bake in a 400 degree oven for 25 minutes.

Steps:

• To make the tea concentrate you will place the tea bags in a medium bowl into which you will add the boiling water and steep for 10 minutes, then remove the tea bags.
• To the tea add your honey and mint, making sure to mix well. Allow to cool to room temperature on the counter. Once cooled remove the mint leaves.
• Add the fruit juices and tea concentrate into a large pitcher, mix and place in the fridge until needed.
• Fill a large frosted glass with ice cubes, then add 1/2 cup of the tea-juice mixture, fill the remainder of the glass with the club soda. Garnish with a lime slice and sprig of mint.
• Sit and enjoy this refreshing drink.