Strawberry & Basil Sunshine Iced Tea
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Makes: 5 cups
Prep + cook: 10 minutes (+ refrigeration)
900 mls water (4 cups)
3 white tea bags
10 g fresh basil leaves, plus extra sprigs to serve (½ cup)
250 g strawberries, hulled
2 teaspoon Natvia
2 tablespoon lemon juice
- Bring water to the boil in a medium saucepan; remove from heat. Add white tea bags and basil; cover, steep for 5 minutes. Remove and discard basil and tea bags. Cool tea in the refrigerator.
- Blend strawberries, ¼ cup of the cooled infused tea and Natvia until smooth; strain through a fine sieve to remove seeds.
- Stir strawberry puree into remaining cooled tea with juice.
- To serve, half fill a large jug with ice, top with extra basil and extra strawberries; stir in tea mixture.
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