Blueberry Tea Syrup

I have a love of all teas, coffee, not so much. 

You should see me when I visit our local Starbucks.  I stand there silently while the ever so patient server asks me what I would like to order.....silence.....UM, I will have a.....uhhhhh......silence......something that doesn't have coffee or espresso in it, I;ll have a chamomile tea please?  Poor barrista, I'm like a deer stuck in headlights.  Don't worry, if there's a line I let people go ahead of me, they might order something I might like!

I am utterly amazed at the numerous blends and methods and knowledge a barrista has to have to work in a place like that. 
I don't even own a coffee maker and there isn't even any instant coffee in my house for guests!

One time I had a job where the company liked to have coffee brewed for its clients.  Nice touch.
Now, keeping my last statement in mind would you ask ME to make you a pot of coffee?  Ya, it was only requested of me once, let's just leave it at that.

Ask me to make you a tea - absolutely, what kind?
I've got green, mint, chai, English breakfast, all sorts of herbal and berry teas.  I've got bagged tea and loose tea.  What do you like in it?
Me, I grew up on lemon and honey.  Lately however the majority of friends and coffee shops don't have lemon juice on hand so I have adapted and started drinking it black with a hint of honey or sugar.

But thanks to a new foodie friend, Amy @ FamilyFeedBag and her wonderful visit to a local tea shop in her area she inspired me with a post from her blog to have a deeper appreciation for loose teas.
TEA SYRUP! (I revised slightly from hers because it didn't seem to be syrupy enough)

I did a double take too and its such a great idea with the warmer patio season nearly upon us.

I can't wait to make a mojito with it, but for now, a little thirst quenching fizzy tea drink for the whole family.

I'm Listening to: It's Five O'Clock Somewhere

Blueberry Tea Syrup

makes approximately 1 c.

2 tbsp. loose blueberry tea
1 c. boiling water
1 c. sugar

Boil your water (I couldn't snap a photo because if I did the water wouldn't boil)
Put your loose tea in an infuser

Steep the tea for about 10 minutes

Pour into a pot along with the sugar.  Heat over medium heat, stirring to dissolve the sugar.
Reduce to about half.

Pour into a mason jar and refrigerate until cooled.

I used about 2-3 tbsp. in a glass of Perrier - sparkly goodness!