Berry-Basil Ice Tea

A refreshing summer drink!  You know you want to enjoy some out on the porch ... or patio!

Welcome to this month's episode of the Secret Recipe Club, where members make a recipe from another member's blog and post their version.  This month I was assigned Amy's Cooking Adventures.  Amy's goal is to make healthy, delicious meals that the whole family can enjoy.  She takes all her own mouth-watering photos, and I love how she poses the food and her artistry at arranging the backgrounds.   I'm just lucky if my own photos are in focus.  I have much to learn.

Anyway, back to food.  I quickly booked several recipes from which to select.  The Caramelized Onion Bread looked to die for.  And the Hummus Egg Salad would have a been mad-simple-cheat since I coincidentally made a batch of my own homemade just the other day.

Then summer descended upon upon New Jersey.  The temps (at the time I wrote this) tickled the 90s.  I needed something fast, refreshing and chilling.

Berry-Basil Ice Tea!  Cool and quick.  With a heap of yum added, no extra charge.  Rosemary and basil gives the tea a sophisticated flavor, and the small amount white grape juice lent juuust enough sweetness to play off the savory herbs.   Amy mentioned that she used a mixture of three different berries.  But the recipe itself is not so specific, plus raspberries, blackberries and blueberries were still a little pricy so I used strawberries instead (the fact that they are my favorite type of berry is just a coincidence). 

I happen to not mind a little pulp in my drinks (in fact, it lets people know that real fruit gave its life for your enjoyment) so I skipped the second straining step.  I also used less ice in the pitcher to avoid really diluting the drink.

Totally loved it!  Just as you will.  Thanks, Amy!


 Berry-Basil Ice Tea
Adapted from Amy's Cooking Adventures
Yield: about 8 servings (8 cups)

4 cups water
1 cup very ripe strawberries, lightly mashed, plus more for garnish
1/4 cup basil leaves, loosely packed
1 small sprig rosemary, woody stems removed
6 bags green tea
1 Tbl. honey (or agave syrup for a vegan alternative)
1/2 cup white grape juice
1 cup ice cubes, plus more for serving

Bring 4 cups of water to a boil in a 2-quart or larger saucepan over high heat.

Remove from heat.  Stir in the berries, basil, rosemary and honey (or agave syrup).  Pop in the green tea bags. Let steep for 5 minutes.

Place the ice cubes in a plastic or glass pitcher.

Strain out the large solids by pouring the tea through a colander into a large bowl.  Pour the tea into the ice filled pitcher. Stir in the white grape juice.

Serve in tall ice-filled glasses.  Garnish if you like with a few extra berries.  Serve immediately.
 

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