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.
Blueberry Lavender Iced Tea Mocktail Recipe
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.
- 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
- 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.
- Stir it up, then chill in the fridge for at least an hour. Patience, right?
- Garnish with blueberries, a lemon slice, or a lavender sprig if you’re feeling fancy.
Notes
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.
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
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!
