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Iced Basil-and-Lemongrass Tea

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  • Servings: 6

Marcia Kiesel uses whole berries to give her chilled herb infusion a lovely pink hue.


slideshow  More Nonalcoholic Drinks


KEY: Spring, Summer, Design, Barbecue/Cookout, Mother's Day, Nonalcoholic Drinks, Make Ahead, Afternoon Tea

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  • 3 large lemongrass stalks, coarsely chopped
  • 1 cup chopped basil leaves and stems
  • 1/2 cup chopped mint leaves
  • 1/3 cup tarragon leaves
  • 4 whole berries, lightly crushed, such as raspberries or strawberries
  • 2 quarts boiling water
  • 3 tablespoons agave syrup or 2 tablespoons light honey
  • Lime wheels, for serving

How to make this recipe

  1. Place the lemongrass, basil, mint, tarragon and berries in a large, heatproof bowl. Add the boiling water, cover and let stand for 1 1/2 hours. Strain the tisane into a pitcher and stir in the agave syrup. Pour into 6 ice-filled rocks glasses, garnish with the lime wheels and serve.
Contributed By Published August 2009

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