- Level: Easy
- Total: 6 hr 20 min
- Prep: 5 min
- Inactive: 6 hr 10 min
- Cook: 5 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 98
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 2 g
- Sugar
- 22 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 1 mg
- Level: Easy
- Total: 6 hr 20 min
- Prep: 5 min
- Inactive: 6 hr 10 min
- Cook: 5 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 98
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 2 g
- Sugar
- 22 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 1 mg
Ingredients
Raspberry Ice:
Directions
- 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:
- Add 3 raspberries to each ice cube slot in an ice-cube tray. Fill with water and freeze until solid, 6 to 8 hours.
