Pescatarian Strawberry Basil Iced Tea
This is the kind of drink that makes a regular afternoon feel like a little occasion. Fresh strawberries are cooked down with maple syrup until they release a gorgeous deep-pink juice, then fresh basil steeps right into that warm syrup, layering in an herbal note that makes the whole thing taste surprisingly sophisticated. Brewed black tea ties it all together with just enough tannin to balance the sweetness. Every single ingredient here is naturally plant-based and fish-free, so there's nothing to second-guess — just clean, vibrant flavors from start to finish. The straining step keeps the texture silky smooth, and the long chill time means it's perfectly cold and ready to pour when you need it. Serve it over a big glass of ice with a sprig of basil on top and it looks like something you'd pay too much for at a café.
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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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