During the summer months at the cafe, this "Blue Tea" was a customer favorite, and with good reason. Sweet tea, lemon juice, and naturally-sweetened blueberry-pomegranate concentrate combine for a perfectly balanced thirst quencher. It's quick and easy, and may become your "go-to" beverage for the dog days of summer.
1 gallon-sized tea bag or equivalent number of smaller tea bags
3/4 to 1 cup sugar, to taste
1/4 cup freshly-squeezed lemon juice
1 12-ounce can of frozen Blueberry-Pomegranate juice concentrate, thawed (I use a no added-sugar, naturally sweetened brand, and you may substitute Cherry-Pomegranate concentrate, too.)
Pour 3 cups of boiling water into a one-quart measure with pouring spout. Add the tea bag and steep for 10 minutes. Remove the tea bag, add the sugar, stirring until it dissolves. Pour the tea mixture, lemon juice, and thawed juice concentrate into a one-gallon pitcher and stir well. Add cold water to make one gallon of tea. Refrigerate. Serve over ice.