Iced Basil-and-Lemongrass Tea

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


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  • Servings: 6

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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

463780 recipes/iced-basil-and-lemongrass-tea 2013-12-06T23:32:56+00:00 Marcia Kiesel spring|summer|design|barbecue-cookout|mothers-day|nonalcoholic-drinks|6|make-ahead|afternoon-tea august-2009,Marcia Kiesel,nonalcoholic drink,iced tea,basil and lemongrass tea,herbal drink recipes,iced-basil-and-lemongrass-tea 463780

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