Last week, we went to the free-cone one-year-anniversary extravaganza at Ici and tried the basil ice cream. It was delicious, and really got us thinking about the versatility of basil. So, in the spirit of giving basil the freedom to break from its eternal pairing with tomatoes, we made this tea last night as a hot beverage and came back to it this afternoon as a refreshing cold drink. Think basil-infused lemonade, with a hint of mint.
The Inputs
6 cups boiling water
4 sprigs basil
1 sprig mint
1 teaspoon tamarind concentrate
Liquid sweetener (honey/agave) or sugar to taste
The Output
Place mint and basil in a large bowl and cover with boiling water. Steep for about half an hour, then remove herbs, stir in tamarind and sweeten to taste (which, in Phoebe's case, is no sweetener at all--I like a generous glug of agave). Have a cup while it's hot, then transfer to a pitcher or clean glass jar and refrigerate.
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