Blueberry Black Tea + Lemonade = Perfectly Refreshing

Blueberry Black Tea + Lemonade = Perfectly Refreshing

Branson houses one of the most beautiful and celebrity visited golf courses in the country, Top of the Rock.  It is a Par-3 golf course designed with the assistance of golf legends Jack Nicklaus, Tom Watson and Arnold Palmer.  We often gather there with friends to enjoy the amazing views, restaurants and their "top"-notch wine cellar and tasting room.  One of the house favorites is the famous Arnold Palmer.  It's half iced tea, half lemonade and totally refreshing.

We thought it might be fun to play on this popular beverage with a few of our teas here at The Spice & Tea Exchange™.  Although it was amazing with several of our tea blends, one just seemed like a match made in heaven.  Our Blueberry Black Tea is a robust black tea from Yunnan, China blended with organic blueberries, natural flavorings, and organic cornflowers.  It is very fruit forward and has a lingering blueberry taste that pairs beautifully with the tart sweetness of lemonade.  The team at our corporate offices must have agreed because they recently released the below video and accompanying recipe.  If you are looking for a refreshing drink on a hot day, this is definitely a beverage to try, and if you're feeling festive, add a little vodka or Jack Daniels whiskey to liven things up.

Blueberry Tea-Lemonade

Recipe from The Spice & Tea Exchange Blog

From The Spice & Tea Exchange®
¼ cup Blueberry Black Tea
½ cup Blueberry Sugar
From the Grocer
16 oz filtered water
8 oz fresh lemon juice
16 oz sparkling water
Lemon slices (optional garnish)

HEAT filtered water to 212°F (boiling). SteepBlueberry Black Tea for 4 mins. Strain.
ADD Blueberry Sugar to the brewed tea and stir until the sugar dissolves. Allow to cool to room temperature.
ADD lemon juice and sparkling water. Mix.

Serving Suggestion:
SERVE in four beverage glasses or four mason jars over ice. Garnish with one large lemon slice on the rim of each glass.

Yield: 4 drinks
Total Time: 10 mins
Prep: 6 mins
Cook: 4 mins