A friend called last week saying since she was out of town and the blueberries on her bushes were ready to pick, I could come pick them. So, I told her I would pick all the blueberries I could, freeze them and give her half. I've been twice this week and plan to go at least 1 more time. After picking them, I rinse them in my sink, place them on paper towels to dry, put them in freezer bags and freeze. My new favorite use for blueberries is Blueberry-Lemon Iced Tea. This recipe was in this month's Southern Living and I have used it 3 times so far with plans to make more soon. I hope you enjoy it!Bring 1 (16oz) pkg frozen blueberries (I use fresh) and 1/2 c. fresh lemon juice to a boil in a large saucepan over medium heat. Cook, stirring occasionally, 5 minutes. Remove from heat, and pour through a fine wire-mesh strainer into a bowl, using back of a spoon to squeeze out juice. Discard solids. Wipe saucepan clean.
Bring 4 c water to a boil in the same saucepan; add 3 family size tea bags, and let stand 5 minutes. Remove and discard tea bags. Stir in 3/4 c. sugar and blueberry juice mixture. Pour into a pitcher; cover and chill 1 hour. Serve over ice.(I have subsituted Splenda for sugar and its just as yummy.)
Makes 5 cups. Prep: 5 min., Cook: 10 min., Stand: 5 min.,Chill: 1 hour
