"Steep" up your tea game with the additions of fruit, herbs and simple syrup. Brew your summertime tea in a Pinky Up Jona teapot for a sleek, contemporary look to this time-honored tradition.

Strawberry-Pineapple Basil Iced Tea

To brew tea, place tea leaves in a metal infuser basket; place inside a 42-oz. stoneware teapot. Heat water in a tea kettle or saucepan to 175 degrees; pour over tea leaves in the infuser basket. Steep, uncovered, for 3 minutes. Press tea leaves against the side of the infuser basket with back of a spoon; remove and discard leaves. Let tea stand at room temperature for 1 hour. Cover teapot with lid and refrigerate until tea is completely cool. Store in refrigerator for up to 5 days.

For the basil syrup, bring water and sugar to a boil in a small saucepan. Boil until sugar is dissolved, stirring occasionally. Remove from heat and stir in basil leaves. Steep, uncovered, for 10 to 15 minutes. Remove and discard basil; cool completely. Store covered in refrigerator up to 5 days.

For each iced tea, add brewed tea, 1 oz. basil syrup, strawberries, pineapple and 6 small basil leaves to a cocktail shaker. Add ¼ cup ice. Cover and shake well until chilled. Pour into 1 (16-oz.) glass; add additional ice.