All summer, I've been making iced basil tea. I'll trim some leaves in the morning, chop them, and pour just-under-boiling water over them in a tea strainer. After steeping, I'll sweeten it with just enough agave nectar to help bring out the clove and cinnamon notes in the basil. Then I pop it in the fridge, and most likely forget about it until I find a tasty surprise for myself after dinner. Kind of an unconventional tea flavor, but I've really been enjoying it.
All summer, I've been making iced basil tea. I'll trim some leaves in the morning, chop them, and pour just-under-boiling water over them in a tea strainer. After steeping, I'll sweeten it with just enough agave nectar to help bring out the clove and cinnamon notes in the basil. Then I pop it in the fridge, and most likely forget about it until I find a tasty surprise for myself after dinner. Kind of an unconventional tea flavor, but I've really been enjoying it.