Step 1

Add water and blueberries to a large pot over medium-high heat, and bring to a boil.

Step 2

When the water begins to boil, use a potato masher to crush some of the berries as they cook.If you don't have a potato masher, you can skip this step.

Step 3

After 10 minutes, turn off the heat. Stir in the basil or hibiscus and cover the pot. Steep for 10 minutes.

Step 4

Strain the liquid through a fine mesh sieve or strain through cheesecloth. Use the back of a wooden spoon to push extra juice from the berries.Tip: Cheesecloth will yield the clearest juice without sediment, but a fine mesh sieve will catch most of the sediment.

Step 5

If desired, add sweetener to taste. Serve hot, or chill in the fridge and serve cold.Store leftover tea in the fridge and use within a week.