On hot days, I just want something cold, flavorful, and honestly—refreshing. Blueberry lavender iced tea is one of those mocktails I end up making when I’m craving a twist on the usual. This recipe brings together sweet blueberries and floral lavender for a drink that’s surprisingly easy to whip up at home.
I love how the blueberry and lavender flavors play off the crispness of iced tea. It looks gorgeous in a glass and, honestly, tastes even better than it looks. Here’s my go-to recipe so you can treat yourself (or your friends) whenever you want something a little special.
This one’s all about sweet blueberries, calming lavender, and crisp tea—poured over lots of ice. The steps are simple, and you don’t need anything fancy to make this non-alcoholic drink at home.
Equipment
- Saucepan: For making the blueberry lavender syrup.
- Mesh Strainer: Gets rid of blueberry skins and lavender bits for a smooth syrup.
- Pitcher: Mixing and chilling the iced tea is just easier this way.
- Measuring Cups and Spoons: To keep things (mostly) precise.
- Teapot or Kettle: Boil water for steeping tea.
- Stirring spoon: For mixing everything together.
- Glasses: Serve the mocktail in tall glasses with plenty of ice.
- Ice Cube Tray: Gotta keep it cold somehow.
Ingredients
- 2 black tea bags or whatever tea you like best
- 1 cup fresh or frozen blueberries
- 2 teaspoons dried culinary lavender not the decorative stuff!
- 1/2 cup sugar or more/less, up to you
- 3 cups water divided
- 1 tablespoon lemon juice
- Ice cubes
- Optional for garnish: Fresh blueberries lemon slices, or extra lavender sprigs
Instructions
- In a saucepan, toss in 1 cup water, blueberries, lavender, and sugar.
- Simmer over medium heat, stirring, until the blueberries burst and sugar melts—maybe 5 minutes or so.
- Strain the syrup with a mesh strainer, pressing gently to get all that good liquid out.
- Steep tea bags in 2 cups freshly boiled water for 3–5 minutes, then fish them out.
- In a pitcher, mix the tea, blueberry-lavender syrup, and lemon juice.
- Stir it up, then chill in the fridge for at least an hour. Patience, right?
- To serve, fill glasses with ice and pour the mocktail over.
- Garnish with blueberries, a lemon slice, or a lavender sprig if you’re feeling fancy.
Notes
If I want it less sweet, I just cut the sugar or swap in honey.
Loose-leaf tea works too—just make sure to strain it well.
Sometimes I make extra syrup and stash it in the fridge for up to a week.
If I’m in the mood for bubbles, I’ll use chilled club soda instead of water at the end.
You can double this for a group or halve it if you’re just making one glass.
Loose-leaf tea works too—just make sure to strain it well.
Sometimes I make extra syrup and stash it in the fridge for up to a week.
If I’m in the mood for bubbles, I’ll use chilled club soda instead of water at the end.
You can double this for a group or halve it if you’re just making one glass.
Must Have Ingredients
| Image | Title | Buy |
|---|---|---|
 | Collins Candied Fruit Orange Peel Twist in Syrup For Garnish | Buy On Amazon |
 | Collins Strawberries in Syrup For Garnish | Buy On Amazon |
 | Collins Candied Ginger in Syrup For Garnish | Buy On Amazon |
 | Peninsula Premium Cocktail Cherries For Garnish | Buy On Amazon |
 | Premium Lychees in Syrup For Garnish | Buy On Amazon |
 | Oranfit Dried Orange Slices For Garnish | Buy On Amazon |
 | Oranfit Dried Lime Slices For Garnish | Buy On Amazon |
 | LAVA Premium Cocktail Rimmers Variety Pack | Buy On Amazon |
 | Pure Cane Simple Syrup Cocktail Mixer | Buy On Amazon |
 | Q GINGER BEER with Real Ginger & Organic Agave | Buy On Amazon |
 | Q Mixers Premium Ginger Ale | Buy On Amazon |
 | Q ELDERFLOWER TONIC WATER with Real Quinine & Organic Agave | Buy On Amazon |
 | Q Club soda with Himalayan Salt | Buy On Amazon |
 | WithCo Cucumber Gimlet Craft Cocktail Mixer with Mint | Buy On Amazon |
 | Strongwater Old Fashioned Mix- Handcrafted Old Fashioned Syrup with Bitters, Orange, Cherry, Organic Demerara Sugar | Buy On Amazon |
 | Bittermilk No.1 Bourbon Barrel Aged Old Fashioned Mix | Buy On Amazon |
 | Portland Syrups Pumpkin Spice Syrup | Buy On Amazon |
 | Portland Syrups Lavender Syrup | Buy On Amazon |
 | Portland Syrups Vanilla Syrup | Buy On Amazon |
 | Original Bloody Mary Mix | Buy On Amazon |
 | Fever Tree Sparkling Pink Grapefruit | Buy On Amazon |
 | Professional Drink Mixer Set for Beginners | Buy On Amazon |
 | 1 Pack 3 Tier Bar Glass Rimmer | Buy On Amazon |
 | Cocktail Ice Mold With Easy Fill and Release Silicone Round Ice Ball Maker | Buy On Amazon |
 | Stainless Steel Bar Tool For Making Garnish for Cocktails & Mocktails | Buy On Amazon |
Tasting Notes
When I take a sip, it’s super balanced—the blueberry brings in a gentle sweetness and a little tartness.
The lavender’s there, but it’s not overwhelming. It’s floral, sure, but not soapy or weird. The fruit and floral notes just kind of hang out together.
Texture and Look:
- It’s cold, crisp, and refreshing.
- The color is this clear, purple-blue—honestly, pretty stunning.
- The mouthfeel is light and smooth. No bitterness (thank goodness).
Aromas:
- I get hints of fresh berries right away.
- And there’s a soft lavender scent—just enough to notice.
The flavors kind of linger after each sip. That mix of fruit and floral makes for a simple, satisfying mocktail. I keep coming back to it all summer.
Substitute
Sometimes I just don’t have every ingredient for the Blueberry Lavender Iced Tea Mocktail. It happens, right? Here are some easy swaps I’ve tried:
- Lavender: If dried lavender’s missing, I grab chamomile or even mint for a twist.
- Blueberries: No fresh blueberries? Frozen ones work, or I go with blackberries or raspberries instead.
- Tea: When black tea’s out, I’ll use green tea or whatever herbal tea is in the cupboard.
- Sweetener: I swap sugar for honey, agave syrup, or even maple syrup if that’s what I have.
Equipment
- Small saucepan
- Strainer
- Large pitcher
- Spoon
Ingredients
- 1 cup substitute berries
- 2 tsp substitute dried flowers or herbs
- 2 cups substitute tea
- 2-3 tbsp substitute sweetener
- Ice cubes
Instructions
- I brew my substitute tea and let it cool. Sometimes I get impatient and pop it in the fridge.
- I simmer the berries and herbs with sweetener in a bit of water for a few minutes. The kitchen always smells amazing at this step.
- I strain the berry-herb mixture into the tea. It takes a steady hand, but it’s worth it.
- I pour everything into a pitcher, toss in some ice, and give it a good stir.
- I serve it chilled. Honestly, it’s hard to wait—but it’s better cold!
