Blueberry Basil Tea Food

RASPBERRY BASIL ICED TEA

Steps:

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

BLUEBERRY BASIL TEA

Steps:

• Add water and blueberries to a large pot over medium-high heat, and bring to a boil.
• When the water begins to boil, use a potato masher to crush some of the berries as they cook.If you don't have a potato masher, you can skip this step.
• After 10 minutes, turn off the heat. Stir in the basil or hibiscus and cover the pot. Steep for 10 minutes.
• Strain the liquid through a fine mesh sieve or strain through cheesecloth. Use the back of a wooden spoon to push extra juice from the berries.Tip: Cheesecloth will yield the clearest juice without sediment, but a fine mesh sieve will catch most of the sediment.
• If desired, add sweetener to taste. Serve hot, or chill in the fridge and serve cold.Store leftover tea in the fridge and use within a week.

BLACKBERRY BASIL ICED TEA

Steps:

• Combine tea bags, blackberries, and basil in a tea pot. Mash the blackberries a little. Fill with boiling hot water and steep for 5 minutes. Pour and strain into ice-filled pitcher. Add lemonade and honey as desired. Fill individual glasses with ice and serve.