Blueberry and Mint Iced Herbal Tea

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A refreshing and lightly sweetened iced herbal tea infused with fresh blueberries and mint leaves for a cool, crisp flavor. This recipe, ready in about 20 minutes, brings together dried hibiscus tea, fresh blueberries, fresh mint leaves for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 45 calories and feeds 4, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Cocktails cuisine 45 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring 6 cups water to a boil in a saucepan. Remove from heat and steep 3 tbsp dried hibiscus tea for 10 minutes until a deep red color develops.
  2. Step 2: Strain the tea into a large pitcher and discard the hibiscus. Add 1 cup fresh blueberries and 1/4 cup packed fresh mint leaves to the warm tea.
  3. Step 3: Stir in 2 tbsp honey while the tea is still warm to dissolve fully.
  4. Step 4: Let the tea cool to room temperature, then refrigerate for at least 2 hours to chill and infuse the blueberry and mint flavors.
  5. Step 5: Before serving, gently muddle the blueberries and mint in the pitcher to release more flavor.
  6. Step 6: Fill glasses with ice cubes and pour the iced tea over the ice. Garnish each glass with a lemon slice. Serve cold and refreshing.

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