Raspberry Basil Iced Tea

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  • Level: Easy
  • Total: 6 hr 20 min
  • Prep: 5 min
  • Inactive: 6 hr 10 min
  • Cook: 5 min
  • Yield: 10 servings
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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

Raspberry Ice:

36 raspberries


  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.

Raspberry Ice:

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