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Raspberry Basil Iced Tea

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Raspberry Basil Iced Tea

Refresh with this ice-cold, fresh-tasting, delicious summer tea.

Ingredients

Servings   8  

  • 8 cups unsweetened decaffeinated iced tea
  • 2 cups raspberries and 1/2 cup raspberries (optional), divided use
  • 1/4 cup low-calorie sweetener
  • 8 fresh basil leaves and 16 (or more) fresh basil leaves (optional), divided use
  • 4 cups ice cubes (optional)

Directions

Tip: Click on step to mark as complete.

  1. In a 2-quart water pitcher, gently stir together the tea, 2 cups raspberries, sweetener, and 8 basil leaves. Refrigerate for several hours or overnight.
  2. To serve, using a slotted spoon, remove and discard the raspberries and basil leaves. 
  3. Garnish each glass with 1 tablespoon raspberries and 2 basil leaves (or more). Pour the infused tea into glasses over ice. 

Nutrition Facts

Raspberry Basil Iced Tea
CaloriesCalories
2 Per Serving
ProteinProtein
0g Per Serving
FiberFiber
0g Per Serving
Cost Per ServingCost Per Serving
$1.60

Nutrition Facts

Calories 2
Total Fat 0.0 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrate 0 g
Dietary Fiber 0 g
Sugars 0 g
Protein 0 g

Dietary Exchanges
free

 
Refresh with this ice-cold, fresh-tasting, delicious summer tea.

Nutrition Facts

Raspberry Basil Iced Tea
CaloriesCalories
2 Per Serving
ProteinProtein
0g Per Serving
FiberFiber
0g Per Serving
Cost Per ServingCost Per Serving
$1.60
×
Calories 2
Total Fat 0.0 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrate 0 g
Dietary Fiber 0 g
Sugars 0 g
Protein 0 g

Dietary Exchanges
free

Ingredients

Servings   8  

  • 8 cups unsweetened decaffeinated iced tea
  • 2 cups raspberries and 1/2 cup raspberries (optional), divided use
  • 1/4 cup low-calorie sweetener
  • 8 fresh basil leaves and 16 (or more) fresh basil leaves (optional), divided use
  • 4 cups ice cubes (optional)

Directions

Tip: Click on step to mark as complete.

  1. In a 2-quart water pitcher, gently stir together the tea, 2 cups raspberries, sweetener, and 8 basil leaves. Refrigerate for several hours or overnight.
  2. To serve, using a slotted spoon, remove and discard the raspberries and basil leaves. 
  3. Garnish each glass with 1 tablespoon raspberries and 2 basil leaves (or more). Pour the infused tea into glasses over ice. 
 

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