Celebrate National Iced Tea month with one of our four refreshing twists on a classic, hot-weather favorite.
Recipe #1: Basil Mint Iced Tea
This eco beverage uses herbs that can be grown in your own backyard rather than tea grown on the other side of the globe. So pluck some homegrown mint and basil from your repurposed balcony planters and get started! The caffeine-free tea is light and refreshing — perfect for a sunny June day. Try pairing it with a Superfood Salad.
- 1 cup fresh mint leaves
- 1 cup fresh basil leaves
- 8 cups hot water
- 1/3 cup sweetener of choice (simple sugar syrup, maple syrup, agave, honey, etc.)
Place the fresh mint and basil in a large soup pot, and add the hot water. Allow the leaves to steep for at least 10 minutes. To really release the mint and basil flavors, crush the leaves with the back of a wooden spoon.
Strain out the leaves, and pour into a heat-proof pitcher. Add sweetener.
Allow your tea to cool to room temperature before placing in the fridge to chill for at least one hour before serving. If the tea is too strong for your liking, add cold water to taste.
For an even greener option option, forget the stove and harness the power of the sun!
Place the mint, basil, and water in a sealed container (like a big glass jar), and leave the jar in a sunny spot for four to six hours, or until you think the tea is strong enough. Strain out the leaves, add the sweetener, and serve with ice. Garnish with extra mint leaves if you're feeling fancy!