Legume Free Strawberry Basil Iced Tea
This drink is summer in a glass — sweet, floral, and just a little unexpected thanks to the fresh basil that steeps right into the strawberry syrup. The combination of ripe strawberries and fragrant basil creates a deep pink syrup that's genuinely stunning, and it makes the whole pitcher look like something from a fancy café. Black tea gives it a grounding backbone so it never tips into sugary territory, while maple syrup keeps the sweetness natural and mellow. Every single ingredient here is inherently free of legumes, so there's no label-checking or substitution stress — just straightforward, beautiful cooking. The straining step is worth the extra minute; it gives you a silky, jewel-toned tea that's as pretty to look at as it is to drink. Make a big batch ahead of time, let it chill in the fridge, and you've got a crowd-pleasing drink ready to go whenever you need it.
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Learn more →Ingredients
4 servings
For the tea
- 4 cups water
- 4 black tea bags
For the strawberry basil syrup
- 1 lb fresh strawberries, hulled and halved
- ½ cup maple syrup
- ½ cup water
- ½ 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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