Ingredients

• 2 cups raspberries
• 1 cup sugar
• 8 bags hibiscus tea
• 1 bunch fresh basil (about 10 leaves), a few leaves reserved for garnish
• Juice of 2 limes
• Raspberry Ice, recipe follows
• 36 raspberries

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Instructions

1. Bring 8 cups water to a boil. Add the raspberries, sugar, tea bags and basil. Turn off the heat and steep 5 to 10 minutes. Strain and let cool, then combine with the lime juice in a large pitcher. Refrigerate until chilled, about 1 hour. Serve in Raspberry Ice-filled glasses, garnished with fresh basil leaves.
2. Add 3 raspberries to each ice cube slot in an ice-cube tray. Fill with water and freeze until solid, 6 to 8 hours.