I ditched the ice cubes and used frozen strawberries. Serve with long handled teaspoons so you can eat the strawberries when the tea is gone. Yummy
One thing I'm stumped about is.... so I put an entire pound of 'mushy' strawberries directly into the tea and pitcher? And they just sort of ...er...'float around' in the bottom of the pitcher looking all gross and with most of their color 'washed out'? I'm not sure I get why I'd want to do that? And will I be drinking bits of mushy strawberry in my tea? Why not just remove the strawberries entirely from the mix, and after they've steeped in the basil and hot sugar water?
Rating: 5 stars
I had to write this review considering I've made it two days in a row and can't stop drinking it. I've been making this iced tea for several summers now and I've never had a guest not gush over it. The flavours are the perfect blend that compliment the tea. I specifically grow basil ever summer for the recipe and the basil never seems to grow fast enough for me to have this drink. The best part is eating the strawberries at the end. Make it, you won't be disappointed.
Firstly, I doubled the recipe. The recipe didn't seem like enough. Then I added two, thin slices of jalopeno pepper to each glass. Perfect touch: just a little zing. Do you know the Pepper Theory? Anita, of Anita's Cocina, in Wickenburg, AZ told it to me. "Eating a pepper is like taking a bullet. You never know what it's going to do. Same with peppers. Some are hot. Some aren't. Some are supposed to be hot, but they're not. Some aren't supposed to be hot, but they are. You just never know."
I wasn't wowed by this really. I don't taste the strawberries at all. This is great if you like sweet tea, But I wish I had gotten some lemons to sour it up!