I enjoy coming up with new ways to use my slow cooker in the kitchen. If it’s going to take up space, it needs to earn its keep! Serve this refreshing blueberry iced tea over plenty of ice and garnish it with blueberries if desired. For fun, freeze blueberries in your ice cubes. —Colleen Delawder, Herndon, Virginia
Ingredients
- 12 cups water
- 2 cups fresh blueberries
- 1 cup sugar
- 1/4 teaspoon salt
- 4 family-sized tea bags
- Ice cubes
- Optional: Lemon slices and fresh mint leaves
Directions
- In a 5-qt. slow cooker, combine water, blueberries, sugar and salt. Cover and cook on low heat 3 hours.
- Turn off slow cooker; add tea bags. Cover and let stand 5 minutes. Discard tea bags; cool 2 hours. Strain tea and discard blueberries. Pour tea into a 3-qt. pitcher; refrigerate until service. Serve over ice cubes. If desired, top each serving with lemon slices, fresh mint leaves and additional fresh blueberries.
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