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Peach Blueberry-Basil Iced Tea Recipe

Peach Blueberry-Basil Iced Tea Recipe


Makes: 2 servings:

Prep Time: 5 minutes


peach blueberry basil iced tea

1/4 cup blueberries

5 large fresh basil leaves

1 bottle PURE LEAF Not TOO Sweet Peach Tea



Crush blueberries and basil with a wooden spoon in a 1-qt. glass measuring cup.

Stir in Pure Leaf Not Too Sweet Peach Tea

strain and pour into glass

Strain and serve in Ice-filled glasses.

Garnish, if desired, with additional blueberries and basil.

For a pitcher, simply double the recipe

For a cocktail version, simply add 1/4 cup light rum.

About Julee: Julee Morrison is an experienced author with 35 years of expertise in parenting and recipes. She is the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook. Julee is passionate about baking, crystals, reading, and family. Her writing has appeared in The LA Times (Bon Jovi Obsession Goes Global), Disney's Family Fun Magazine (August 2010, July 2009, September 2008), and My Family Gave Up Television (page 92, Disney Family Fun August 2010). Her great ideas have been featured in Disney's Family Fun (Page 80, September 2008) and the Write for Charity book From the Heart (May 2010). Julee's work has also been published in Weight Watchers Magazine, All You Magazine (Jan. 2011, February 2011, June 2013), Scholastic Parent and Child Magazine (Oct. 2011), Red River Family Magazine (Jan. 2011),, and more. Notably, her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" made AP News, and "The Sly Way I Cured My Child's Lying Habit" was featured on PopSugar. When she's not writing, Julee enjoys spending time with her family and exploring new baking recipes.
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