| Level: | Easy |
| Total: | 6 hr 20 min |
| Prep: | 5 min |
| Inactive: | 6 hr 10 min |
| Cook: | 5 min |
| Yield: | 10 servings |
| Level: | Easy |
| Total: | 6 hr 20 min |
| Prep: | 5 min |
| Inactive: | 6 hr 10 min |
| Cook: | 5 min |
| Yield: | 10 servings |
Ingredients
- 2 cups raspberries
- 1 cup 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
- 36 raspberries
Instructions
- 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.
- Add 3 raspberries to each ice cube slot in an ice-cube tray. Fill with water and freeze until solid, 6 to 8 hours.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 98 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 2 g |
| Sugar | 22 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 1 mg |
| Serving Size | 1 of 10 servings |
| Calories | 98 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 2 g |
| Sugar | 22 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 1 mg |
Reviews
Wonderful 🙂 Thanx
Can’t believe that I’m the first to review this. It was simple and super delicious. Not a lot of sugar yet perfectly sweet. Loved every drop.