Eggless Strawberry Basil Iced Tea
This drink is the kind of thing you make once and immediately want to keep a pitcher of in the fridge all summer long. Fresh strawberries are simmered down with maple syrup until they release a gorgeous, deep pink juice, then fragrant basil leaves are steeped right into the warm syrup ā it's a flavor combination that sounds fancy but comes together with almost no effort. The syrup gets strained and blended with brewed black tea and cold water for a refreshing, lightly sweet drink that tastes nothing like anything from a bottle. Naturally free from eggs in every single component, this is one of those recipes where the dietary need just isn't even a consideration ā the ingredients are clean, simple, and completely plant-based. Serve it over a big glass of ice with a sprig of basil and a few strawberry slices on the rim, and it looks like something from a restaurant patio. It's equally at home at a backyard cookout, a brunch spread, or just a quiet afternoon when you want something a little more special than plain water.
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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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