Capsaicin Free Strawberry Basil Iced Tea
This is the kind of drink that makes a hot afternoon feel like a special occasion. Fresh strawberries are simmered down with maple syrup until they release a gorgeous, deep-pink juice, then steeped with fragrant basil leaves to create a syrup that's floral, fruity, and completely irresistible. That syrup gets strained and blended with brewed black tea for a refreshing pitcher drink that tastes far more sophisticated than anything you'd find in a bottle. For anyone avoiding capsaicin, this recipe is a natural fit ā there's nothing hidden here, just clean, whole ingredients that are easy to verify at a glance. The basil does something unexpected and wonderful, adding an herby brightness that keeps the sweetness from feeling one-dimensional. Serve it over a tall glass of ice with a few strawberry slices on the rim and you've got something that looks as good as it tastes.
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Learn more āIngredients
4 servings
For the tea
- 4 cups water
- 4 black tea bags
For the strawberry basil syrup
- 1 lb fresh strawberries, hulled and halved
- Ā½ cup maple syrup
- Ā½ cup water
- Ā½ cup fresh basil leaves, loosely packed
To finish
- 2 cups cold water
For serving
- ice, for serving
- fresh basil sprigs, for garnish (optional)
- sliced strawberries, for garnish (optional)
Instructions
- 1
Bring 4 cups of water to a boil in a medium saucepan over high heat. Remove from the heat, add the tea bags, and steep for 5 minutes. Remove and discard the tea bags, then set the brewed tea aside to cool slightly.
- 2
While the tea steeps, combine the halved strawberries, maple syrup, and 1/2 cup water in the same saucepan (or a second small saucepan) over medium heat. Cook, stirring occasionally, until the strawberries have softened and released their juices and the liquid is a deep pink, about 8 minutes.
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