Pecan Free Strawberry Basil Iced Tea

Total time1 hr 20 min

Prep time10 min

Cook time10 min

5.0

(3)

This drink is summer in a glass — fruity, fragrant, and just a little unexpected thanks to the fresh basil. The homemade strawberry-basil syrup is the real star here: ripe strawberries and maple syrup simmer together until the liquid turns a gorgeous deep pink, then basil leaves steep right in the pot to add an herby, floral note that makes this feel genuinely special. Straining the syrup into a pitcher keeps everything silky smooth, and once it's combined with the brewed black tea and chilled, the result is refreshing in a way that store-bought iced tea simply can't match. Every ingredient in this recipe is naturally free from tree nuts, so there's no label-checking or substitution stress — just straightforward, wholesome sipping. It's great for backyard gatherings, weekend brunches, or honestly just a quiet afternoon when you want something a little more elevated than plain iced tea. A few sliced strawberries and a sprig of basil on top make it look like something from a café menu with almost zero extra effort.

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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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