Bella Basil Raspberry Tea Recipe

5 1
Bella Basil Raspberry Tea Recipe
Bella Basil Raspberry Tea Recipe photo by Taste of Home
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Bella Basil Raspberry Tea Recipe

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5 1
Publisher Photo
Beautiful basil and fresh raspberries lend bright color and refreshing flavor to this grown-up iced tea. You’ll love the fun fizz and make-ahead convenience for parties. —Laurie Bock, Lynden, Washington
MAKES:
6 servings
TOTAL TIME:
Prep: 45 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 45 min. + chilling

Ingredients

  • 3 cups fresh raspberries
  • 1 cup sugar
  • 1 cup packed fresh basil leaves, coarsely chopped
  • 1/4 cup lime juice
  • 2 individual black tea bags
  • 1 bottle (1 liter) carbonated water or 1 bottle (750 milliliters) sparkling rose wine
  • Ice cubes
  • Fresh raspberries, optional

Directions

In a large saucepan, combine the raspberries, sugar, basil and lime juice. Mash berries. Cook over medium heat for 7 minutes or until berries release juices.
Remove from the heat; add tea bags. Cover and steep for 20 minutes. Strain, discarding tea bags and raspberry seeds. Transfer tea to a 2-qt. pitcher. Cover and refrigerate until serving.
Just before serving, slowly add carbonated water or wine.Serve over ice. If desired, top with raspberries. Yield: 6 servings.
Originally published as Bella Basil Raspberry Tea in Simple & Delicious August/September 2012, p39

Nutritional Facts

1 cup: 281 calories, 0 fat (0 saturated fat), 0 cholesterol, 9mg sodium, 44g carbohydrate (37g sugars, 4g fiber), 1g protein.

  • 3 cups fresh raspberries
  • 1 cup sugar
  • 1 cup packed fresh basil leaves, coarsely chopped
  • 1/4 cup lime juice
  • 2 individual black tea bags
  • 1 bottle (1 liter) carbonated water or 1 bottle (750 milliliters) sparkling rose wine
  • Ice cubes
  • Fresh raspberries, optional
  1. In a large saucepan, combine the raspberries, sugar, basil and lime juice. Mash berries. Cook over medium heat for 7 minutes or until berries release juices.
  2. Remove from the heat; add tea bags. Cover and steep for 20 minutes. Strain, discarding tea bags and raspberry seeds. Transfer tea to a 2-qt. pitcher. Cover and refrigerate until serving.
  3. Just before serving, slowly add carbonated water or wine.Serve over ice. If desired, top with raspberries. Yield: 6 servings.
Originally published as Bella Basil Raspberry Tea in Simple & Delicious August/September 2012, p39

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