Recipe found on eastewart.com
Yields 7 glasses
Ingredients
7 cups water, divided
6 tea bags of your favorite mint green tea
1 cup wild blueberries, plus extra for garnish
1/4 cup maple syrup
1 teaspoon ground ginger
Sparkling water & fresh mint leaves, optional
Directions
Heat 6 cups of water to boiling in tea maker, tea kettle, or pot over the stove. Remove from heat and add tea bags. Steep for 5 or more minutes.
While water is heating, combine blueberries, remaining 1 cup of water, maple syrup, and ginger in a medium sauce pan. Heat on high until mixture boils, then turn down heat to a gentle boil, and cook for 5 minutes.
Remove from heat, then carefully pour blueberry mixture into a blender, and blend on high until blueberries are pureed. Strain blueberry mixture into a fine mesh colander placed over a jar, bowl, or liquid measuring cup.
Pour hot tea and blueberry mixture into a heat proof pitcher, and place in refrigerator to cool. Alternatively, you may fill up the pitcher with ice first, then pour the tea and blueberry syrup over the ice if you want to serve immediately.
To serve: Pour ~ 1 cup blueberry tea into tall glasses filled with ice. Garnish with fresh mint if desired, and top off with plain or flavored {mint works nicely} sparkling water.
