In a small saucepan, bring the coconut water to the boil. Place the teabag in a mug and pour over the boiling coconut water.
Leave for 5 minutes to infuse, then remove the teabag, stir in the honey and allow to cool to room temperature.
In a food processer or liquidizer, purée the blueberries with the apple juice until smooth. Add the ice and cooled tea mixture and blitz again. Serve immediately.
*All information included in this recipe has been provided by Angus Soft Fruits.