Ingredients for Lemon Verbena Iced Tea
- 1 cup granulated sugar
- 3 cups water
- 1 cup packed fresh lemon verbena leaves (or 2-3 tablespoons dried)
- 12 cups ice
- 6 cups brewed tea
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How to Make Lemon Verbena Iced Tea
- In a small saucepan, combine 1 cup granulated sugar and 1 cup water.
- Bring the mixture to a boil over medium heat.
- Boil for 1 minute, or until the sugar is completely dissolved.
- Remove from heat and let the sugar syrup cool completely.
- Meanwhile, bring 2 cups of water to a boil in a separate saucepan.
- Add 1 cup packed fresh lemon verbena leaves (or 2-3 tablespoons dried) to the boiling water.
- Steep for 1 minute.
- Immediately remove the lemon verbena leaves and plunge them into a bowl of ice water to stop the cooking process.
- Once cool, drain the lemon verbena leaves thoroughly.
- Combine the cooled sugar syrup and the lemon verbena leaves in a blender.
- Blend until completely smooth.
- Cover and refrigerate the mixture overnight to allow the flavors to meld.
- The next day, strain the lemon verbena syrup through a fine-mesh sieve into a bowl, discarding the solids.
- Fill six tall glasses with 2 cups of ice each.
- Add 1 cup of brewed tea to each glass.
- Add 2 tablespoons of the chilled lemon verbena syrup to each glass.
- Stir gently to combine.
- Garnish with fresh mint leaves and lemon wedges, if desired.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
66g
Fat
0g
Carbs
5g
