- 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
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.
- 36 raspberries
Add 3 raspberries to each ice cube slot in an ice-cube tray. Fill with water and freeze until solid, 6 to 8 hours.