When I planned out my blog posts for June I knew that I’d be posting an iced tea recipe on June 10th. Why? Because today is National Iced Tea Day! I didn’t have a recipe picked out at the time but had a few weeks to figure that out.

And then I went to my baby shower thrown by my friends Kate and Tara. I’ve mentioned both of these wonderful ladies on my blog before. Kate is my partner-in-crime when it comes to both baking and quilting. Tara is my food blogging mentor – she blogs over at Tara’s Multicultural Table, check it out! Separately they’re both creative and way more artistic than I could ever dream to be. I guess I shouldn’t have been surprised that together they would create complete magic.

They threw a Winnie-the-Pooh inspired shower for me. And from the decorations to the food to the games they pulled out all the stops.

The food table featured a dish for each character: The main course were Kanga and Roo Pita Pouches featuring shredded chicken and sandwich toppings, Owl’s Spinach Dip, the veggie platter was cleverly labeled Rabbit’s Garden, sweets included Tigger Tails for guests to take home (chocolate covered pretzel rods) and Pooh’s Honey Bowls (honey mouse in chocolate bowls), to drink we had Piglet’s Pink Lemonade and Eeyore’s Blueberry Iced Tea.

This blueberry iced tea was addicting and I knew that I’d have to get the recipe from Kate to feature on National Iced Tea day! This would also be a wonderful addition to your July 4th beverage collection, maybe serve it alongside my Strawberry Sparkling Lemonade? 😉

Blueberry Iced Tea

Ingredients:

• 3 1/2 C frozen blueberries
• zest of 3 lemons
• juice of 4 large lemons
• 8 C water
• 6 bags decaf honey lemon green tea
• 1 1/2 C sugar

Steps:

1. Bring blueberries, lemon juice, and lemon zest to a boil. Mash. Pour through strainer, reserve liquid and let it cool. Discard the solids.
2. Bring water to a boil. Turn off heat and steep tea bags. Discard the tea bags.
3. Combine sugar with tea and blueberry syrup. Allow to cool and refrigerate. To serve, garnish with extra frozen blueberries.