Blueberry Blossom Recipe

Combine and simmer

In a small saucepan, combine 2 cups fresh blueberries, 1 cup granulated sugar, and 1 cup water. Stir to combine.

Bring the mixture to a gentle boil over medium heat, then reduce heat to low and simmer, stirring occasionally, until the berries break down and the liquid thickens slightly, about 8–10 minutes.

Use a potato masher or back of a spoon to press the berries against the side of the pan to release juices and break up any large pieces.

Remove from heat and stir in 1 tablespoon lemon juice and 1 teaspoon lemon zest. Let cool 5 minutes.

Strain the syrup through a fine-mesh sieve into a heatproof bowl, pressing on solids to extract as much liquid as possible. Discard solids or reserve for yogurt/topping. Cool syrup to room temperature (about 20–30 minutes) or chill in fridge.

Steep the tea

Bring 2 cups fresh water to just under a boil (about 190°F / 88°C). Place 2 teaspoons white tea leaves (or 2 tea bags) and 1 teaspoon dried chamomile flowers in a teapot or heatproof pitcher.

Pour the hot water over the tea and chamomile. Steep for 3–5 minutes until fragrant and lightly colored. Taste at 3 minutes and extend up to 5 minutes for stronger flavor, but avoid bitterness.

Strain the tea into a measuring cup and allow to cool to room temperature (10–15 minutes) or chill briefly until cool. You should have about 1 3/4–2 cups of tea after steeping and straining.

Assemble the Blueberry Blossom (single serving)

Fill a tall glass with about 1/2 cup ice cubes. Add 2 tablespoons (or 1 oz / ~30 ml) blueberry syrup to the glass.

Pour 1/2 cup chilled blossom tea over the syrup and ice.

Top with 1/2 cup cold sparkling water, gently stir once to combine syrup and tea while preserving effervescence.

Garnish with 3 fresh blueberries, 1 lemon slice on the rim, and 2 edible flower petals if using. For a layered look, add a few whole blueberries before pouring the sparkling water so they float between layers.

Taste and adjust: add more blueberry syrup if you prefer sweeter (up to another 1 tablespoon), or more sparkling water to dilute.

Serve immediately. Leftover blueberry syrup will keep refrigerated in a sealed container for up to 7 days.