Strawberry Basil Iced Tea

I have found another use for all that basil that has been thriving in summer heat, Strawberry Iced tea.  This drink is very refreshing and easy to make.  The earthy taste of the basil compliments the sharp sweetness of the berries with the smoothness of the black tea.  I promise you will be making this for the rest of the summer!  I am thinking of adding some vodka to this to make a great cocktail for the adults.  I will keep you informed.

I am convinced this can be considered a healthy cocktail since strawberries have high levels of vitamin c, fiber, folate and potassium.  The basil is just more icing on the cake.

Drink up to the last days of summer with this delicious beverage!

Strawberry Basil Iced Tea   
yields 2 quarts

8 black-tea bags 

1 pound strawberries, hulled and halved (quartered if large)

1 cup water, plus more for steeping

3/4 cup sugar

1 cup fresh basil, plus more for serving

Ice, for serving

Directions

1.     Bring 4 cups water to a boil in a medium saucepan. Add tea bags, and let steep for 5 minutes.

2.     Place strawberries in a bowl. Bring water and sugar to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat, add basil, and let steep for 10 minutes. Strain over strawberries; discard basil. Toss to coat. Let stand until cool, about 25 minutes. Combine strawberries (with syrup) and tea in a pitcher. Refrigerate until chilled. Serve over ice, and garnish with basil.

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Basil

This herb is a family favorite that always completes a perfect spaghetti sauce.  Just the scent of it sends me back to holidays past and the memory of my grandma harvesting large bowls of this fragrant herb!

Basil, or Sweet Basil is a common name for the culinary herb Ocimum basilicum of the family Lamiaceae (mints), sometimes known as Saint Joseph's Wort in some English-speaking countries.

I prefer the Genovese to other varietals and purchase my plants in late spring to avoid any lingering frost.  These plants love the heat and thrive most in humid conditions but need to be watered every day.   Pinch off the leaves as needed and start with the larger leaves as this reserves energy to grow the smaller ones.  Keep your plant low to the ground, height wise, and pinch off any developing buds.  You want to remove the buds as energy again is lost to produce the bud rather than increase leaf size.

This herb can be used to season sauces, soups and stews.  When cooking, add the basil in the last stage of cooking otherwise the essential oils breakdown and become flavorless.

Uses:

·         Basil is a wonderful addition to salad, sprinkle in a handful just before adding the dressing. 

·         Try basil on a burger with fresh lettuce, delicious!

·         Great on fresh sliced tomatoes and buffalo mozzarella with a drizzle of balsamic vinegar!

I also like to toss chopped basil, butter, olive oil, garlic, salt and pepper into freshly cooked pasta.  I top it all off with some Parmigiano Reggiano cheese.

This is my favorite Pesto recipe and can be used on pasta, chicken, beef and pork.

Pesto

1 cup extra-virgin olive oil

1 large bunch of basil, leaves only, washed and dried
3 medium cloves of garlic
¼ cup  raw pine nuts
3/4 cup Parmigiano Reggiano   

Place basil, garlic, cheese and pine nuts into food processor and pulse for a few minutes.  Slowly stream in the olive oil.  This can be stored in the fridge and lasts for months. 

If freezing for a later date, leave out the cheese and add after thawing.

Another school of thought is to chop all the ingredients by hand into small rough sized pieces and then add the olive oil.  Let time be your deciding factor.