Raspberry-Basil Iced Black Tea

Ingredients

• 7.5 oz frozen raspberries (thawed)
• 3 tbsp fresh basil (chopped)
• 4 fresh basil sprigs (for garnish)
• 2 tbsp sugar
• 2 tsp lemon juice
• 1.5 tbsp loose-leaf black tea (can substitute 2 tea bags)
• 3 cup boiling water
• 1 cup ice water (half ice and half water)

Steps

1. 1

   Place thawed raspberries, chopped basil, sugar, and lemon juice in a medium bowl.

2. 2

   Using a wooden spoon, mash the mixture until no whole berries remain.

3. 3

   Place the loose-leaf tea in a second medium bowl.

4. 4

   Add boiling water to the tea and steep for 4 minutes.

5. 5

   Add the ice water and the raspberry mixture to the tea.

6. 6

   Stir the tea with a wooden spoon until the sugar is completely dissolved.

7. 7

   Let the mixture steep for 1 hour.

8. 8

   Strain the mixture through a fine-mesh strainer into a pitcher (or strain into a third bowl and then transfer to a pitcher).

9. 9

   Refrigerate the tea for at least 1 hour or up to 3 days.

10. 10

    To serve, pour the chilled tea into ice-filled glasses and garnish each serving with a basil sprig.

Notes

You can substitute decaffeinated tea if desired. Two tea bags such as Twinings or Lipton can be substituted for the loose-leaf tea. For an accurate measurement of boiling water, bring a kettle of water to a boil and then measure out the desired amount. This recipe can easily be doubled.

Nutrition per serving

• drink
• iced tea
• beverage
• summer
• vegetarian
• gluten-free
• dairy-free