Let’s get into making the perfect summer ice tea – infused with raspberries, basil, and lime!

2 cups raspberries
1 cup of sugar
8 bags hibiscus tea
1 bunch fresh basil (about 10 leaves), a few leaves reserved for garnish
Juice of 2 limes
Raspberry Ice, recipe follows
Raspberry Ice:
36 raspberries

Bring 8 cups water to a boil. Add the raspberries, sugar, tea bags and basil. Turn off the heat and
steep 5 to 10 minutes. Strain and let cool, then combine with the lime juice in a large pitcher.
Refrigerate until chilled, about 1 hour. Serve in Raspberry Ice-filled glasses, garnished with fresh
basil leaves.

Raspberry Ice:
Add 3 raspberries to each ice cube slot in an ice-cube tray. Fill with water and freeze until solid, 6 to 8 hours.

For natural and delicious dishes and drinks – some tranquillity and the perfect play yard for the kids, visit us at The Herb Farm and Herb Farm Bistro!