Raspberry Basil Iced Tea (Patrick and Gina Neely) |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 10 |
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Ingredients:
2 cups raspberries |
1 cup sugar |
8 bags hibiscus tea |
1 bunch fresh basil (about 10 leaves), a few leaves reserved for garnish |
juice of 2 limes |
raspberry ice, recipe follows |
36 raspberries |
Directions:
1. Bring 8 cups water to a boil. Add the raspberries, sugar, tea bags and basil. Turn off the heat and steep 5 to 10 minutes. Strain and let cool, then combine with the lime juice in a large pitcher. Refrigerate until chilled, about 1 hour. Serve in Raspberry Ice-filled glasses, garnished with fresh basil leaves.
2. Raspberry Ice:
3. Add 3 raspberries to each ice cube slot in an ice-cube tray. Fill with water and freeze until solid, 6 to 8 hours.
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