strawberry & basil sunshine iced tea

PREP + COOK TIME 10min (+ REFRIGERATION) MAKES 1.25 litres (5 CUPS)

1 litre (4 cups) water 3 white tea bags ½ cup fresh basil leaves, plus extra sprigs to serve 250g (8oz) strawberries, hulled 2 teaspoons Natvia 2 tablespoons lemon juice 10 strawberries, extra, halved

1. Bring water to the boil in a medium saucepan; remove from heat. Add white tea bags and basil; cover, steep for 5 minutes. Remove and discard basil and tea bags. Cool tea in the refrigerator. 2. Blend strawberries, ¼ cup of the cooled infused tea and Natvia until smooth; strain through a fine sieve to remove seeds. 3. Stir strawberry puree into remaining cooled tea with juice. 4. To serve, half fill a large jug with ice, top with extra basil and extra strawberries; stir in tea mixture.