Raspberry-Basil Iced Black Tea

• servings: 4 servings
• total time: 20 minutes

Ingredients

7 1/2 ounces frozen raspberry, thawed

3 tablespoons chopped fresh basil, plus 4 sprigs

2 tablespoons sugar

2 teaspoons lemon juice

1 1/2 tablespoons black tea

3 cups boiling water

1 cup ice water

Directions

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

Place raspberries, chopped basil, sugar, and lemon juice in medium bowl. Using wooden spoon, mash until no whole berries remain. Place tea in second medium bowl. Add boiling water and steep for 4 minutes. Add ice water and raspberry mixture. Stir tea with wooden spoon until sugar is dissolved. Let steep for 1 hour. Strain through fine-mesh strainer into pitcher (or strain into third bowl and transfer to pitcher). Refrigerate for at least 1 hour or up to 3 days.

To serve, pour into ice-filled glasses. Garnish each serving with basil sprig.

Nutrition

• Calories: 55
• Total Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Cholesterol: 0 miligrams
• Sodium: 12 miligrams
• Total Carbohydrate: 11 g
• Total Sugars: 10 g
• Protein: 1 g